Ingredients
- 1 lb. Thick-cut smoked bacon, cut crosswise into 1/2" pieces
- 1/2 stick Unsalted butter, plus more for pan
- 1 loaf Country bread, cut into 1/2" cubes
- 1 loaf Whole grain bread, cut into 1/2" cubes
- 6 cups Apple cider
- 3/4 cup Golden raisins
- 1/2 cup Apple cider vinegar
- 1 Large head of celery, stalks chopped (about 3 cups), whole leaves reserved
- 2 Honeycrisp apples, cored, coarsely chopped
- 4 Large shallots, coarsely chopped (about 2 cups)
- 2 Garlic cloves, finely chopped
- 2 tsp. Chopped thyme
- 1-1/2 tsp. Kosher salt
- 3/4 tsp. Freshly ground black pepper
- 3/4 cup Coarsely chopped parsley
- 1-1/4 cups Chicken broth
- 2 Large Eggs
Instructions
- Preheat oven to 325ºF. Butter a 13x9x2" baking dish.
- Arrange bread cubes in a single layer on 2 rimmed baking sheets. Toast, stirring occasionally, until dry and crisp, 25–30 minutes. Let cool, then transfer to a very large bowl.
- Meanwhile, bring cider to a boil in a large wide pot and cook until reduced to 1 1/2 cups, about 40 minutes. Remove from heat and set aside.
- Bring raisins, vinegar, and 2 Tbsp. water just to a simmer in a small skillet over medium heat to warm through. Transfer to a small bowl; let cool, then drain.
- Cook bacon in a skillet over medium-high heat, stirring occasionally, until brown and crisp. Using a slotted spoon, transfer to paper towels to drain (do not wipe out skillet).
- Heat 1/4 cup butter in same skillet over medium-high until melted. Add chopped celery stalks, apples, shallots, garlic, thyme, salt, and pepper and cook, stirring occasionally, until tender, 10–12 minutes.
- Add celery mixture, celery leaves, raisins, bacon, and parsley to bread cubes and toss to combine. Mix in reserved cider and 1 1/4 cups broth.
- Beat eggs in a small bowl, then stir into stuffing; add more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
Cloverdale Bacon Garlic Spaghetti Squash