YIELD:
8 cups
PREP TIME:
20 Minutes
COOK TIME: 1 Hour
COOKING METHOD: Unknown
INGREDIENTS
5 thick slices bacon diced into small pieces
1 cup diced celery
1 cup diced yellow or white onion
1 cup diced carrots
1/2 cup cracked and toasted hazlenuts
3 cups unfiltered apple cider
2 egg yolks
1/2 teaspoon freshly ground black pepper
10 cups of bite-sized pieces of stale bread -or- packaged stuffing bread
2 unpeeled gala or honeycrisp apples, cored and coarsely chopped
DIRECTIONS
This is a tasty side dish that can be made a day ahead. Substiture freely to enhance and make it your own!
Preparation
Cook the bacon pieces in a skillet over medium heat until crisp.
With a slotted spoon, remove the bacon to a bowl.
Pour most of bacon fat from the skillet.
Add the onions and cook over medium heat until softened and they begin to caramelize.
Mix in the apple pieces and brown a bit.
Add the celery and carrots and cook over medium heat until vegetables are softened, about 5 - 10 minutes.
Combine cooked bacon and sautéed vegetables in a bowl.
Add the cider, egg yolks, and pepper.
Mix. Add bread and toss until liquid is absorbed.
Method
Preheat oven or outdoor grill to 325F degrees
Place in a 12inch cast iron skillet, metal baking pan or an ovenproof casserole and bake for 45 minutes using indirect heat and hood closed