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* Exported for MasterCook 4 by Living Cookbook *
Apple & Bacon Stuffing
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound bacon, chopped
3 cups low-sodium chicken broth
1 cup milk
3 eggs, beaten
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 cups cubed French bread, air-dried
1 cup diced celery
1 cup diced onion
3 Tbs unsalted butter
2 cloves garlic, minced
2 tart baking apples such as Braeburn
-- or Granny Smith, cored and diced
1 Tbs chopped fresh sage
1/4 cup chopped fresh parsley
1. Preheat oven to 350°; coat inside of a 9x13-inch baking dish with butter
or non-stick spray.
2. Fry bacon in a large sauté pan over medium heat until crisp, about 5
minutes. Transfer bacon to a paper towel-lined plate; pour off drippings.
3. Whisk together broth, milk, eggs, salt, and pepper in a large bowl. Add
bread; let stand 15 minutes, tossing occasionally.
4. In the same pan used to fry the bacon, sauté celery and onion with butter
over medium heat until soft, about 5 minutes. Add garlic; sauté 1 minute.
Add apples, parsley, and sage; saute 1 minute more.
5. Add bacon and sautéed mixture to bread; toss to combine. Transfer
stuffing to the prepared dish; bake until set an browned on top, about 1
hour.
Comments: This stuffing can be assembled ahead, covered with plastic wrap,
and kept chilled until ready to bake.
Recipe Source: Cuisine at Home #78, page 25
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