We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Apple, Bacon & Pecan Stuffing
Autumn 2015
The benefit of cooking the stuffing outside the bird is that it allows for a more even cooking of the turkey, but the most important part about this stuffing is its fantastic combination of flavours.
Makes 10 cups (2.5 L)
1 tbsp (15 mL) unsalted butter, plus extra for baking dish
1½ cups (375 mL) finely diced onion
1 cup (250 mL) finely diced celery
3 tbsp (45 mL) finely chopped garlic
3 cups (750 mL) finely diced tart apples
such as Granny Smith, skin on
2 tbsp (30 mL) coarsely chopped fresh sage
Cooked bacon pieces (reserved from Cider‑Roasted Turkey recipe)
12 cups (3 L) day-old white bread cut into 1 inch (2.5 cm) cubes
¾ cup (175 mL) coarsely chopped pecans
Salt and freshly ground pepper
3 to 4 cups (750 mL to 1 L) flavourful chicken stock
1 While the turkey is roasting, begin to make the stuffing. To saucepan used for bacon, melt 1 tbsp (15 mL) butter over medium-high heat. Add onions and celery, and cook until translucent, about 10 minutes. Add garlic and apple and continue to cook for 10 minutes more. Add sage and reserved bacon pieces and warm through for about 2 minutes.
2 In a large bowl, toss cubed bread, pecans and bacon mixture until well combined. Season generously with salt and pepper. Begin to slowly pour chicken stock over bread, starting with 3 cups (750 mL) of stock and working up from there, if needed. Toss occasionally until all the bread has been well-moistened but is not soggy.
3 Place mixture in a buttered glass baking dish. Cover with foil and place in the oven for 40 minutes. After 40 minutes, remove foil and continue cooking until the top is lightly toasted, about 20 minutes. Keep warm until ready to serve.
Makes 10 cups (2.5 L)
