Serves: 10

Cook Time: 40 Minutes

Smithfield Product: Bacon

Ingredients

• Ingredients:
• 1 pound Smithfield bacon, cooked crisp and chopped (reserve bacon fat)
• 3 cups chopped leeks
• 3 celery stalks, chopped
• 1 shallot, finely chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 teaspoon ground cumin
• 1 pound mushrooms, stems removed and caps cut in thin slices
• 1 cup dried apricots, chopped
• 1 pound day old Italian bread, cut in 1/2-inch cubes
• 2 1/2 cups chicken broth
• 4 tablespoons melted butter
• 2 eggs, beaten

Steps

In a large skillet over medium heat, add reserved bacon fat. Saute the leeks, celery, shallot, salt, black pepper, thyme, sage and cumin in the bacon fat for 10 minutes. Add mushrooms and cook 5 minutes or until mushrooms are softened. Remove from heat; stir in apricots and bread. (Stuffing can be made one day ahead up to this point.)

Preheat oven to 350 degrees F. Toss bread mixture with reserved bacon, broth, butter and eggs; transfer to a 13-by-9-inch baking dish coated with cooking spray. Cover with foil and bake 20 minutes. Remove foil and bake 20 minutes longer or until heated through and lightly browned on top.

Serving Suggestions

Serve alongside your holiday ham.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.