Thanksgiving Stuffing with Cranberries, Apples and Bacon
Circle B Kitchen
10 cups seasoned bread cubes
2 cups chopped onion
3 teaspoons Tuscan Herb Salt
1 cup chopped celery (I use the leaves too!)
1/3 cup butter
1 cup dried cranberries
1 large apple (Fujis work well here), chopped
1/2 lb bacon, cooked until crispy and then chopped into large pieces
1 1/2 cups warm chicken or turkey stock
In a large (12-inch) skillet, melt the butter and then add the onion, celery and Tuscan Herb Salt. Saute until the onions soften, about 7-8 minutes.
Add the cranberries and cook for another 2 or 3 minutes.
Place the bread cubes in a large bowl and then stir in the butter, onion, celery and cranberries. Stir in the apples and and the warm stock. When it's all mixed well, stir in the bacon.
You can either use this to stuff your turkey or place in a large casserole or baking pan sprayed with nonstick cooking spray. Cover with foil and bake for 45 minutes at 350 degrees. Serve warm.