Preheat Oven to 250 degrees F (120 degrees C).
Tear up the
Brioche (1 loaf)
and spread out over a baking sheet. Put into the oven to bake for 1 hour or until completely dry and crispy. Set aside.
Preheat Oven to 375 degrees F (180 degrees C).
Wright® Brand Smoked Bacon (12 oz)
over a cake rack, place over a deep sheet pan.
Cover bacon with
Maple Syrup (1/4 cup)
Ground Cinnamon (1 Tbsp)
. Bake for 15-20 minutes or until crispy.
Celery (4 stalks)
Yellow Onions (2)
De-stem and roughly chop
Rosemary Leaves (1/2 cup)
Fresh Thyme (1/3 cup)
Fresh Sage (3/4 cup)
Bunch up your
Fresh Parsley (1 cup)
and roughly chop.
Roughly chop maple bacon. Reserve bacon drippings from the bottom of the pan.
Butter (1/2 cup)
in a heavy pan over medium heat, add onions, celery, and cook until they become translucent for 10-15 minutes.
Into the pot add in the dried brioche and bacon.
Add in chopped herbs, stir to combine. Season with
Salt (to taste)
Ground Black Pepper (to taste)
Pour in the
Chicken Stock (1 1/2 cups)
and stir to hydrate the bread.
Whisk remaining broth and
together. Add to the bread mixture.
over the whole mixture- stir to combine.
Grease a baking dish with bacon grease, then pour in the bread mixture.
Bake, covered with aluminum for 40 minutes.
Bake uncovered for an additional 15-20 minutes or until golden brown and crispy.
Finish with more zest from the
and fresh parsley.
Serve right away or keep covered until ready to serve.