Savory Vegetable Stuffing Recipe

INGREDIENTS:

• 1 large loaf bakery style whole grain bread, cut into 1 inch cubes
• 4 strips of bacon, cut into small pieces
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 2 apples, peeled and chopped
• 3 cups brussel sprouts, quartered
• 2 large carrots, peeled and chopped
• 3 cups chicken stock
• 1/2 cup fresh parsley, chopped (I prefer flat leaf parsley)
• 1 tsp sage
• 1 tsp rosemary

INSTRUCTIONS:

1. Preheat the oven to 425 degrees
2. Add the cubed bread to cookie sheets and bake 15 minutes, until it starts to lightly brown
3. Turn down oven to 350 degrees
4. Add Bacon to a large skillet, cook until crispy, and then remove with a slotted spoon
5. Add onion, garlic, carrots, and brussel sprouts to the leftover bacon grease, cook until tender crisp (if the veggies start sticking to the pan, add a small amount of water)
6. Add the apples in the last 4-5 minutes of cooking, and season well with salt and pepper
7. Add the chicken stock and bring to a boil, reduce heat and allow to simmer for 5 minutes
8. Slowly add the bread, bacon, and herbs to the vegetable mixture. Stir well, and transfer to a lightly greased 3 quart baking dish.
9. Cover with foil and back 25 minutes, uncover and bake an additional 15 minutes

Source: My Purple Spoon

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