This Apple Bacon Stuffing recipe was originally shared at the Michigan Apples blog.
I tend to only eat stuffing once a year. Can you guess when that is? Yup, Thanksgiving. Every year I ask myself why I only eat it once a year, and then promptly forget about making again for another 364 days. I honestly have no clue why I do this. I love stuffing. My oldest child loves stuffing. Why do I deny us the pleasure of this side dish on "regular" days?
I thought maybe it had something to do with the meals we had growing up, but looking back, I can recall us having stuffing at least once a month or so. Of course, it was always Stove Top (not that there's anything wrong with that), but even the boxed versions know what makes stuffing so great—its versatility!
Just as you can find boxed versions to pair with your different proteins, you can also customize your from-scratch stuffing! The easiest way to keep dinner interesting is to mix up your breads. Save a few slices from every loaf in a large zippered baggie in your fridge until you have enough to make a batch. I actually decided that was the way I would remember to make stuffing more often. It doesn't matter if you mix your bread, as a matter of fact I recommend it. Using more than one kind can lend interesting flavors and textures to your stuffing.
In the stuffing that I made for Thanksgiving this year, I used three types of bread: Dark German Wheat, Caramel Apple, and Hawaiian—plus bacon, tarragon and fennel, and Golden Delicious apples. It was fabulous alongside the turkey and other fixings, but it would be just as nice alongside your Tuesday night pork chops!
p.s. - I know that this is technically dressing since I didn’t stuff it inside anything, but I grew up calling it stuffing and that’s just what comes out of my mouth. You can definitely stuff it inside a turkey or roll it inside of a pork loin if you want to.
If you're an apple lover like me, you might also enjoy this: