Ingredients
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8 tablespoons unsalted butter
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1/2 pound thinly sliced bacon, or pancetta, finely chopped
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1 large onion, finely chopped
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2 ribs celery, finely chopped
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2 large cloves garlic, peeled and finely chopped
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6 cups very coarse, fresh breadcrumbs
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2 apples, peeled and cut into ¼-inch pieces
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2/3 cup finely chopped fresh tarragon
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2/3 cup finely chopped fresh basil
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2/3 cup finely chopped fresh chives
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2/3 cup finely chopped fresh flat-leaf parsley
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Salt, to taste
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Pepper, freshly ground, to taste
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Finely grated zest of 2 lemons (about 3 teaspoons)
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2 tablespoon fresh lemon juice
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2 extra-large egg, beaten
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4 tablespoons extra virgin olive oil
Directions
- Heat 4 tablespoons of the butter in a skillet over medium heat. Add the bacon and cook until it begins to brown. Add the onion, celery, and garlic and cook until the onions are translucent, stirring regularly.
- Remove the skillet from the bead and add the breadcrumbs, apple, tarragon, basil, chives, parsley, 1 teaspoon salt, a few generous grindings of black pepper, and the lemon zest. Mix well to combine. Return the skillet to medium heat and stir for 2 minutes to further combine the flavors. Remove from the heat and let the stuffing cool in the skillet. (Stuffing can be made up to this point a day ahead and stored in the refrigerator). Beat the lemon juice with the eggs and pour over the breadcrumbs. Mix very well to coat all the ingredients with the egg.
- Melt the remaining 4 tablespoons butter and combine with the olive oil in a small dish.
Recipe Note
Serving Suggestions:
Serve with an All-Natural Whole Fryer Chicken or All-Natural Turkey.
