Apple, Bacon, Shallot and Herb Dressing

The secret to this stuffing is the small amount of fresh nutmeg. It brings out the flavor in the bread, the bacon, the apples and the shallots without showing itself off. The Fuji apples make a big difference because I find they lend themselves best to a savory taste rather than sweet. Either way, we all loved this flavorful dressing that tasted great without overpowering the meat.


Apple, Bacon, Shallot and Herb Dressing

Ingredients:
1/2 lb. sourdough loaf, cubed
1/2 lb. homemade cornbread, cubed
1 lb. bacon
3 Fuji apples, cored and diced
5 large shallots, sliced extra thin
3 large celery ribs, cut into 1/2 inch slices
4 large garlic cloves, minced
1/4 c. fresh parsley, minced
2 Tbsp fresh sage, minced
2 Tbsp fresh thyme, minced
1 tsp salt
1 tsp freshly cracked pepper
1/4 tsp grated nutmeg
3 eggs
1/2 c. chicken stock
1/2 c. cream

Directions:
-Place cubed bread in large bowl and let sit overnight (should be about 10-14 cups).
-Preheat oven to 400 degrees and prepare baking dish.
-Cook bacon in heavy skillet until crisp, about 15 minutes, then transfer with a slotted spoon to paper towels to drain.
-Drain fat from pan, leaving only 3 Tbsp remaining.
-Add shallot and 1/2 tsp salt and cook, stirring occasionally to prevent sticking, until thoroughly browned, about 10 min.
-Cook 5 more minutes to caramelize.
-Add apple and celery to the pan and cook until softened, about 5 min.
-Add garlic, sage, thyme and cook until fragrant, about 30 seconds more.
-Transfer to large bowl holding bread cubes.
-Add pepper, parsley, bacon and toss to combine.
-In a separate bowl whisk together eggs, stock, and cream with remaining salt and nutmeg.
-Pour egg mixture over other ingredients and toss to combine well.
-Transfer mixture to prepared baking dish and cover with foil.
-Place in oven to cook for 25 minutes and then remove foil.
-Continue cooking until top breading is crisp, about 20-25 more minutes.
-Remove from oven and serve.