Diva Runs Out Of Thyme

Crusty Country Bread, Bacon, and Herb Stuffing

1 pound crusty country-style bread

1 pound bacon (Sophie prefers bacon without

added preservatives.)

½ stick of butter (4 tablespoons)

3 chopped onions

3 stalks of celery, chopped

1 apple, peeled and chopped

1½ tablespoons dried sage

1 tablespoon dried thyme

½ tablespoon dried rosemary

2 cups chicken broth

salt

pepper

Slice the bread and toast in the oven at 325 degrees until dry. Chop into 1-inch chunks. Cook the bacon in a large pan until crisp. Remove the bacon and pour out all but a couple of tablespoons of bacon fat. Add the ½ stick of butter to the pan along with the onions, celery, apple, and herbs. Cook until soft. Remove from heat and mix with bread chunks, crumbled bacon, and chicken broth. Salt and pepper to taste.

At this point, the stuffing can be spooned into a baking dish and stored, covered, for up to 24 hours. Be sure you use a refrigerator-to-oven-safe baking dish.

Bake for one hour at 325 degrees and serve.