Stuffing is a side dish I love. It’s hard to beat the old staple Stove Top, but every once in a while I find a good rival. This recipe is simple, doesn’t take a lot of work, and can be prepped ahead of time.
Apple, Bacon and Cheddar Cheese Stuffing
(Adapted from Cupcakes & Kale Chips)
6 cups (1-12oz bag) of Rudi’s Gluten-Free Stuffing
4 oz. (about 5 slices) bacon
2 Tbsp unsalted butter
1/2 large sweet onion, chopped
1/2 tsp kosher salt
1/4 tsp black pepper
2 medium apples, peeled and chopped into about 1/4 inch cubes
1 Tbsp fresh sage, finely chopped
2 cups chicken or vegetable stock
1 egg, beaten
1 c (about 4 oz.) sharp cheddar cheese, cut into about 1/4 inch cubes
1/2 c (about 2 oz.) sharp cheddar cheese, shredded
Preheat the oven to 400° and coat a 2-quart baking dish with oil or cooking spray.
In a large skillet over medium heat, cook the bacon until crispy.
Remove from the pan to cool and drain on a paper towel. Set aside.
Leave about 2 Tbsp of the bacon grease in the pan, add the butter.
Once the butter has melted, add the onion, salt, and pepper, and cook for 3-4 minutes, or until the onion begins to soften, scraping up any of the bits that may remain from cooking the bacon.
Add the apples, and cook for another minute or two.
Stir in the sage, turn off the heat, and set aside (can be made in advance and stored in the refrigerator).
Empty the bag of Rudi’s Gluten-Free stuffing mix to a large mixing bowl, and add the onion-apple mixture. Crumble in the reserved bacon. Stir to incorporate.
Add the chicken or vegetable stock, then stir in the egg.
Gently stir in the cubed cheddar cheese, and transfer the stuffing to the baking dish, pressing it down.
Sprinkle the shredded cheddar cheese over the top of the stuffing.
Cover with a lid or tented aluminum foil and bake for 30-35 minutes.
Uncover and bake for an additional 15-20 minutes, or until heated through, and the stuffing and cheese has browned.
