Stuffing is standard fare for whole chickens, turkey, or pork chops. This is a quick and easy recipe. Can be increased for larger birds.
INGREDIENTS:
2 to 4 slices bacon, diced, fried and browned, or salt pork(*)
1/2 cup chopped celery
1/2 cup chopped onion
1 beaten egg
3 apples, peeled, cored, and shredded or finely diced
1/4 cup sugar (optional)
4 cups dried bread crumbs or diced bread (1/2” dice)
salt and pepper, to taste
2 tsp Poultry seasoning
Water if needed
PREPARATION:
Fry diced bacon or diced salt pork until crisp, then add celery and onion; cook until tender. In a large bowl, add all remaining ingredients, adding hot water only if needed. Mix well so that the bread has absorbed the moisture, but is not mushy. Refrigerate immediately if you are not going to use it right away.
(*)= Salt pork adds a much better flavor than bacon
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