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Preheat oven to 350°F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. In an extra-large skillet, cook bacon over medium heat until crisp. Drain on paper towels; crumble bacon. Drain fat, reserving 3 tablespoons drippings in skillet. Add butter to drippings in skillet. Add mushrooms, leeks and celery. Cook over medium heat for 7 to 10 minutes or until vegetables are tender, stirring occasionally. Add apples and garlic. Cook and stir for 2 to 4 minutes or until apples are just softened. Stir in cream.
In an extra-large bowl, combine the apple mixture, crumbled bacon, bread cubes, sage, thyme and pepper. Drizzle with broth to moisten, tossing gently to combine. Spoon mixture into the prepared baking dish.
Bake for 30 to 35 minutes or until heated through and top is light brown. If desired, garnish with sage leaves.