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 the goods

3 cups stale bread, cut into 1 inch cubes

1 granny smith apple

1 cup steamed / cooked chestnuts

6 slices bacon, cubed

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 tspn fresh rosemary

1 tblspn chopped parsley

1 tblspn currants (optional)

1 leek or 1/2 onion, chopped

salt and pepper


serve with juniper spiced pork (click here for the recipe)

time: 20 minutes active, 

you will need:

  • large skillet


apple, chestnut and bacon stuffing

I made this stuffing to go with a spiced pork loin for the USA network's 'Ready for the Weekend'

I cut up some old bread, apple, chestnuts and bacon...some butter, some spice...a little vinegar and oil, maybe some currants and fresh herbs...let it all toast along to a crisp in a skillet and serve it as a bed under juicy, spicy pork tenderloin. mmm!

heat the oil over a medium flame in the skillet, add the bacon, apples and leeks and cook until the leeks (or onions) wilt and the bacon fat turns translucent (about 3 minutes). add the bread, chestnuts, herbs, salt and pepper and fry until the bread has browned. lastly, add the balsamic vinegar and currants. toss and serve with spiced pork