Stuffing is my favorite part of Thanksgiving dinner. I love a savory baked bread casserole, but many traditional recipes include sausage — and I don’t. This bacon-and-apple version is my compromise: all the rich, savory flavor without any sausage.
This stuffing with apples, fresh sage, and crisp bacon is moist, well-seasoned, and full of texture. The bacon brings a smoky depth, the apple adds a touch of sweetness and brightness, and a hint of cinnamon with minced fresh sage ties everything together.
It was a hit at our recent Friendsgiving, and it’s the recipe I plan to make again for family Thanksgiving. Below you’ll find the full recipe and straightforward instructions so you can recreate it easily.
For food safety guidance about stuffing and poultry, consult official resources from your local food safety authority.
The Recipe
Bacon Stuffing with Apples and Sage
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Ingredients
- 2 loaves brioche bread try Trader Joe’s
- 1 package bacon about 10 slices
- 1 small yellow onion
- 3 large celery stalks
- 1 apple – peeled and diced
- 2 tablespoons butter
- ½ cup raisins
- 2 cups chicken broth add 1 additional cup if you prefer a denser or wetter stuffing
- salt & pepper
- fresh sage, minced
- a pinch of cinnamon
Instructions
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The day before: Remove the loaves from their packaging, slice into crouton-sized cubes, and gently separate them so the bread can dry slightly.
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Preparation
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Slice the bacon into bite-sized pieces — it’s easier when cold. In a very large frying pan, sauté the bacon over medium heat until crispy.
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While the bacon cooks, dice the onion, celery, and apple.
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Just before the bacon is fully crisp, add the celery and onion to the pan. Stir with a wooden spoon and allow the bacon to finish cooking until very crisp.
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You may notice brown bits sticking to the bottom of the pan as the bacon crisps — that’s flavor, not a problem.
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When the bacon is done, reduce the heat and add the butter, diced apple, raisins, salt, pepper, minced sage, and a light pinch of cinnamon. Sauté until the butter melts and the ingredients are well combined.
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Pour 2 cups of chicken broth into the pan to deglaze, scraping up the brown bits with a wooden spoon. The mixture will deepen in color and smell fragrant.
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Let the mixture simmer 2–3 minutes to thicken slightly.
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Place half of the bread cubes in a large 13×9-inch baking dish. Pour half of the bacon mixture over the bread and stir with a wooden spoon until combined.
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Add the remaining bread to the dish, pour the rest of the bacon mixture over it, and stir until evenly mixed.
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Taste and adjust seasoning. If the bread seems dry, stir in an additional 1/2 cup of chicken broth at a time until the desired moistness is reached. The bread should be slightly soggy since it will continue to cook in the oven.
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Bake at 350°F for about 30 minutes, or until the top is a deep golden brown. Serve warm.
Notes
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