Bacon & Bourbon Stuffing, Serves 8-10 As A Side Dish. - cooking recipe

Ingredients

2 loaves French bread, around 10-11 cups (I used one white and one wheat)
12 ounces cooked bacon (reserve the cooking fat)
2 apples (granny smith preferred)
1 onion
5 -6 celery ribs
4 garlic cloves
1 tablespoon sage, chopped
1 tablespoon thyme, chopped
1 tablespoon parsley, chopped
2 tablespoons Bourbon
salt
2 cups chicken broth (or vegetable may be used)
4 eggs

Preparation

Cut up the loaves into small cubes and lay out on a large baking sheet for at least 3 hours (or overnight) so the bread can dry out.
Cook the bacon and cut into small bite size pieces.
Cut the apples, onion, and celery into small bite size pieces (everything is bite size!).
Mince the garlic.
Cook all of that in the bacon fat and bourbon until it just begins to soften. Sprinkle on a little salt + pepper.
In a large mixing bowl combine the cooked veggies, bacon and bread cubes.
Stir in the stock and eggs. Stir in the chopped herbs.
Dump everything into a buttered baking dish. Bake at 375\u00b0F for 30 minutes.