Apple, Bacon, Shallot and Herb Dressing

Taken from Good Things Catered

1/2 lb sourdough loaf; cubed
1/2 lb homemade cornbread; cubed
1 lb bacon
3 Fuji apples; cored and diced
5 large shallots; sliced extra thin
3 large celery ribs; cut into 1/2 inch slices
4 large garlic cloves; minced
1/4 cup fresh parsley; minced
2 Tbsp fresh sage; minced
2 Tbsp fresh thyme; minced
1 tsp salt
1 tsp freshly cracked pepper
1/4 tsp grated nutmeg
3 eggs
1/2 cup chicken stock
1/2 cup cream

Place cubed bread in large bowl and let sit overnight.

Preheat oven to 400 degrees and prepare baking dish.

Cook bacon in heavy skillet until crisp, about 15 minutes, then transfer with a slotted spoon to paper towels to drain. Drain fat from pan, leaving only 3 Tbsp remaining. Add shallot and 1/2 tsp salt and cook, stirring occasionally to prevent sticking, until thoroughly browned, about 10 min. Cook 5 more minutes to caramelize.

Add apple and celery to the pan and cook until softened, about 5 min. Add garlic, sage, thyme and cook until fragrant, about 30 seconds more. Transfer to large bowl holding bread cubes. Add pepper, parsley, bacon and toss to combine.

In a separate bowl whisk together eggs, stock, and cream with remaining salt and nutmeg. Pour egg mixture over other ingredients and toss to combine well.

Transfer mixture to prepared baking dish and cover with foil. Place in oven to cook for 25 minutes and then remove foil. Continue cooking until top breading is crisp, about 20-25 more minutes. Remove from oven and serve.