1 loaf (16 ounces) day-old white bread, cut in small cubes
8 ounces bacon
4 tablespoons unsalted butter, melted
1 medium onion, diced
2 stalks celery, diced
1 teaspoon salt
1 teaspoon pepper
2 teaspoons fresh sage, chopped
1 teaspoon dried thyme leaves
1 Granny Smith apple, cored and diced
1 egg, slightly beaten
1/2 - 3/4 cup low-sodium chicken stock
- Preheat oven to 375°F. Grease a Farberware 12-Cup Muffin Pan. Place cubed bread in a large mixing bowl and set aside.
- Sauté bacon in a Farberware 10-Inch Skillet over medium-high heat, until brown and crisp. Transfer bacon to paper towels and drain. Pour off all but 2 tablespoons of drippings from skillet. Add diced onion, celery, salt, pepper, sage and thyme to skillet and cook over medium heat for about 4 minutes, making sure to scrape up all those brown bits around the pan. Add diced apple and continue to cook for another 4-5 minutes, until onions and celery are softened. Pour mixture over cubed bread.
- Cut bacon into bite-size pieces, add to the cubed bread, and toss. Pour melted butter over the mixture and toss. Add egg followed by 1/2 cup chicken stock and toss thoroughly. If you need more liquid, add a spoon of stock at a time until you get the right consistency - the mixture should be moist.
- Using an ice cream scoop, divide stuffing evenly into prepared muffin tin and bake for 35-40 minutes, until tops are golden. Allow to cool for 5-10 minutes. Serve hot.