Apple, Bacon & Brussels Sprouts Stuffing

Traditional stuffing has a well-reserved place in our hearts. But sometimes we want to take our dishes to the next level. This is where the elevated stuffing recipe comes into play. This has some surprising ingredients like Brussels sprouts, dried apricots, and bacon. If you are looking for something with a little more flare, this combination comes together in a medley of flavors sure to win over many hearts and stomachs at your next family meal. Preparation is so easy. And the portions on this will easily feed a crowd. And we love serving this up in a beautiful oven-to-table serving dishes.

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Apple Bacon & Brussels Sprouts Stuffing

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Ingredients

5 slices thick-cut bacon (cooked and chopped)

1 lb of toasted/dried sourdough pieces

1 pound brussels sprouts, halved

1 medium gala apple, cut into a 1/2 inch dice

1 handful of hazelnuts

1/2 cup (1 stick) unsalted butter, plus more for the pan

1 cup of chopped up dried apricots

2 Tbs of olive oil

2 stalks celery, chopped

2 medium onions, chopped

2 tablespoons fresh sage, chopped

2 2/12 to 3 cups low-sodium chicken broth

3 large eggs, lightly beaten

Instructions

1

Preheat oven temperature to 375℉.

2

Melt the butter in a skillet over medium heat. Add the diced celery and onions. Cook, stirring occasionally, until tender (10 to 12 minutes). Stir in the sage and transfer to a large mixing bowl with the bread.

3

Meanwhile, sauté the Brussels sprouts, apples, and hazelnuts in a skillet with a bit of olive oil. Cook until Brussels sprouts are tender (about 15 minutes). Add to the bowl with the bread. Also add in the dried apricots and bacon.

4

Combine 2 1/2 cups of the broth and the eggs in a medium bowl. Pour over the bread mixture and stir. Let sit, tossing occasionally, until the liquid is absorbed, 5 to 10 minutes. Add more broth if the bread isn’t moist.

5

Transfer the stuffing to a buttered baking dish. Cover with foil and bake until heated through, 30 to 35 minutes. Uncover and bake on the top rack until the top is browned and crisp, 30 to 40 minutes more. Serve warm!