8cuprye breadwith seeds, stale or lightly toasted, and cut into 1-inch cubes (about 8 cups)
½cupbutter
2celery stalkschopped
1carrotpeeled and chopped
1cupchopped onion
1applepeeled, cored, and chopped
1tspsalt
¼tspblack pepper
1 ¾cupchicken brothwarmed
1lbsfresh sauerkrautrinsed and drained
5baconcrispy cooked and crumbled
Instructions
Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray. Place bread cubes in a large bowl; set aside.
In a large skillet over medium-high heat, melt butter. Add celery, carrot, and onion and cook 5 minutes. Add apple, salt, and pepper and continue cooking 4 to 5 minutes, or until vegetables are tender.
Pour mixture over bread cubes. Add broth, sauerkraut, and bacon, and mix gently until well combined. Spoon stuffing into baking dish.
Cover and bake 20 minutes. Uncover and bake an additional 15 to 20 minutes, or until heated through.
Notes
Most everyone has a favorite stuffing recipe. If you like to try different ones, here's one made in a Bundt pan!