Apple, Cranberry and Chestnut Dressing

While it turns out to be the one and only time a year many of us eat it, dressing seems to be an integral part of the the whole Thanksgiving experience.  Growing up my mom made a phenomenal stuffing...that I ended up picking apart and just eating the bread parts since she made it with tons of pork sausage and celery.  Sausage is more a apathetic passive dislike in my book, but celery?  Shame on me because as much as I sing the praises of produce, I adamantly despise crunchy celery.  Nothing apathetic in my anti-crunchy celery stance. 

When it comes to making stuffing, I've opted for a sausage and celery free version.  But it does have bacon so I haven't completely ruined it here.

You can definitely make stuffing with storebought cubed bread. It's also super easy to make and a great way to use up stale leftover bread.  Cube and bake.  Easy peasy.

Chesnuts are not as easy.  Peeling these suckers are a pain. Just sayin.

I used fresh cranberries since I had leftover from the pumpkin bread.  If you are not the biggest tart cranberry fan, I'd recommend the dried ones here...the tartness of the fresh ones is especially evident when there's no sugar in a recipe to cut the tartness. 

If you like nuts, chopped pecans are pretty spectacular in the dressing as well and add a great crunch.

Apple, Cranberry and Chestnut Dressing

Ingredients

5 cups croutons
8 ounces bacon
1 cup shallots or onions diced
2 garlic cloves, minced
1 cup diced apple (I used granny smith)
1 cup dried cranberries
1 cup diced chestnuts
1/2 cup chopped pecans (optional)
1 tsp dried or 2 tbsp fresh minced thyme
1 tsp dried or 2 tbsp fresh minced sage
2 -2.5 cup low sodium chicken broth
Salt and pepper to taste

In large skillet cook bacon until crisp.  Remove and drain on paper towel.  Pour off all but 1 tbsp bacon grease
Add onions/shallots to pan with bacon grease and cook over medium heat until translucent, about 5-6 minutes.  Add garlic and cook additional 2 minutes
In large bowl combine apple, cranberries, chestnuts, croutons, pecans and herbs.  Crumbled cooled bacon into bowl. 
Add onions and garlic to bowl and toss all ingredients. Add enough broth to soften croutons.
Season with salt and pepper to taste
Transfer dressing back to original skillet and pat down lightly, cover with foil and bake in 350 degrees for 20 minutes then remove foil for 15 minutes to crisp the top.