Cut up the loaf into small cubes and lay out on a large baking sheet for at least 3-5 hours so the bread can dry out.
Cook the bacon and cut into small bite size pieces. Cut the apples, onion, and celery into small bit size pieces (everything is bit size!). Mince the garlic. Cook all of that in the bacon fat and bourbon until it just begins to soften. Sprinkle on a little salt and pepper.
In a large mixing bowl combine the cooked vegetables, bacon and bread cubes. Stir in the broth/stock and eggs. Stir in chopped herbs. Place everything into a buttered baking dish.
Bake at 375° F for 30 minutes.
This recipe has been adapted from A Beautiful Mess blog:
http://www.abeautifulmess.com/2013/11/bacon-and-bourbon-stuffing-1.html
The recipe for Montana Gluten Free Toasted Oat Bread can be found in the recipe section of this website. This wonderful stuffing can also be make with our Toasted Oat Brown Bread, our Dark Bread, or a combination of them.
Ingredients
Directions
Cut up the loaf into small cubes and lay out on a large baking sheet for at least 3-5 hours so the bread can dry out.
Cook the bacon and cut into small bite size pieces. Cut the apples, onion, and celery into small bit size pieces (everything is bit size!). Mince the garlic. Cook all of that in the bacon fat and bourbon until it just begins to soften. Sprinkle on a little salt and pepper.
In a large mixing bowl combine the cooked vegetables, bacon and bread cubes. Stir in the broth/stock and eggs. Stir in chopped herbs. Place everything into a buttered baking dish.
Bake at 375° F for 30 minutes.
This recipe has been adapted from A Beautiful Mess blog:
http://www.abeautifulmess.com/2013/11/bacon-and-bourbon-stuffing-1.html
The recipe for Montana Gluten Free Toasted Oat Bread can be found in the recipe section of this website. This wonderful stuffing can also be make with our Toasted Oat Brown Bread, our Dark Bread, or a combination of them.