Recipe(tried): Chestnuts, Bacon, Dried Apple, and Cornbread Stuffing (crock pot)

this was shared by Carmen on AOL, with my adaptation for the crockpot noted at the bottom.

Chestnut, Bacon, Dried Apple & Cornbread Stuffing

1/2 lb. thick cut bacon cut into 1/2-inch strips
4 cups chopped onion
3 cups chopped celery
1 cup chopped dried apples
1 Tbsp. chopped fresh thyme
1-1/2 tsp. dried rubbed sage
2 (7.4 oz.) jars roasted whole chestnuts, broken
8 cups dried cornbread stuffing
1-3/4 cups chicken broth
2 Tbsp. butter, melted

Pre-heat oven to 350 F. Cook bacon until brown and crisp; set aside. Pour off all but 2 Tbsp. bacon drippings and add onions and celery. Cover and cook over med. heat until vegetables are tender; combine in a large bowl with bacon, then mix in apples, thyme, sage and chestnuts. Stir in cornbread stuffing and broth; drizzle with butter. Bake in a buttered dish for 40 minutes, then uncover and brown for 20 minutes.

Yields 10 to 12 servings.

Notes: I make this in the crockpot. I follow the recipe up to putting it into the buttered baking dish and put it in the crockpot instead. Cook for 45 minutes on HIGH, then for four to eight hours on LOW.

Pam
"Stressed is desserts spelled backwards!"

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