Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base.
Apple Cranberry Stuffing with Bacon
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Prep:
10 min. -
Cook:
40 min. -
Serves:
4-6
Recipes
Recipe tags: chicken base, moderate difficulty, side, pork, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| ½ lb | small-diced uncooked bacon |
| 1 cup | small-diced celery |
| 1 | small-diced onion |
| 1 | small-diced apple |
| 1 cup | dried cranberries |
| ½ tsp | ground black pepper |
| ½ tsp | poultry seasoning |
| 2 Tbsp | chopped parsley |
| 8 cups | cubed French bread, cut into 1/4-inch cubes and toasted |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 3 cups | water |
Directions
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1
Preheat oven to 350°F and grease a 3-quart baking dish.
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2
Add bacon to a large sauté pan over medium-high heat and cook for 3-4 minutes. Add celery and onion to pan and cook for 3 more minutes. Add the apple, dried cranberries, black pepper, poultry seasoning, and parsley. Cook for 2 more minutes.
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3
Add the bread to a large mixing bowl, and then add bacon and vegetables. Toss to combine.
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4
Mix the water with the Roasted Chicken Base
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5
Add the roasted chicken broth and stir to combine.
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6
Add the stuffing to the baking dish. Place the baking dish into the oven and bake for 30 minutes.
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7
Carefully remove the baking dish from the oven and serve immediately.