Cooking With Rocky: Apple Bacon Stuffing


Apple Bacon Stuffing 


  • 1 stick Unsalted Butter
  • 2  Granny Smith Apples
  • 5 strips Bacon; diced
  • 2 cups Onion; diced
  • 1 cup Celery; diced
  • 1 tbsp Sage; dried
  • 1 tbsp Thyme; dried
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 cup Vegetable Stock
  • 2  Eggs; whole
  • 16 cups Bread; stale/cubed


1. Render bacon in saucepot.

2. Add butter to bacon and rendered bacon fat.

3. Add apples, onion, and celery and cook until soft.

4. Add herbs and season.

5. Add broth.

6. Mix in eggs and bread.

7. Transfer to buttered baking dish.

8. Bake covered at 350F for approx. 30 min.

9. Uncover and bake until golden color on top (about 20 min.)

10. Serve warm.


1. Render bacon from room temperature. If you add bacon to hot pan it will not render properly, and will burn beforehand.
2. Use STALE bread. It’s already lost a bit of moisture, so it holds much better in the dressing/stuffing without getting mushy.
3. Vegetable stock has a deeper flavor compared to broth. Use stock when you can! 


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