Apple Walnut Sage Stuffing

This recipe comes to us from chef Dario Marquez of Fort Lauderdale, Florida's Mistral. Follow this link to learn more about Dario, Mistral and more of his wonderful recipes!

1/4 lb. chopped bacon 4 oz. butter 6 oz. onion, finely diced 6 oz. carrot, finely diced 6 oz. celery, finely diced 8 cups coarse bread crumbs 4 large unpeeled apples, finely diced 1 cup crushed walnuts 1 tsp. thyme 2 bay leaves 1 cup fresh chopped sage 2 tbsp. fresh chopped parsley 1 tsp. cinnamon 1 cup apple juice 1 cup chicken stock salt and pepper to taste

Cook bacon until almost crisp. Add butter and sauté the onion, carrot and celery for about 6 to 8 minutes. Add the apples, thyme, bay leaves, sage, parsley and cinnamon. Cook for another five minutes and then add the apple juice. Bring to a boil and then take it off the heat and place mixture in a large mixing bowl. Add the walnuts and bread crumbs. Mix well and season with salt and pepper. Use to stuff chicken or turkey, or place in a covered buttered baking dish and bake for about 30 minutes.