Bacon, Apple, and Fennel Dressing
Toasted bread cubes, savory bacon, sweet cherries, and crunchy hazelnuts in a rich egg and stock mixture—bake until golden and delicious!
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Cooking tools:
- Dutch oven
- Baking dish
- Apple corer
- Peeler
- Chef's knife
- Cutting board
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 10 cups 1-inch cubes sourdough or peasant-style bread
- 3 tablespoons olive oil
- 3 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound thick-cut bacon, coarsely chopped
- 5 tablespoons unsalted butter
- 4 cups onion, roughly chopped
- 2 cups fennel bulbs, roughly chopped
- 1 cup celery, finely chopped
- 6 cups 1/2-inch cubes, peeled and cored apple such Pink Lady or Kiku
- 2 teaspoons fresh thyme leaves
- 3 eggs, lightly beaten
- 2 1/2 cups chicken stock
- 1 cup heavy cream
- 1 cup dried sour cherries
- 1/2 cup toasted hazelnuts, roughly chopped
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