Apple, Bacon and Cheddar Cheese Stuffing

Moist and flavorful with the sweetness of the apples balanced by the smoky bacon and sharp cheddar cheese.
Course Side Dish, Thanksgiving
Author Brianne @ Cupcakes & Kale Chips


  • 6 cups 1-12oz bag of Rudi's Gluten-Free Stuffing
  • 4 oz. about 5 slices bacon
  • 2 Tbsp unsalted butter
  • 1/2 large sweet onion chopped
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 medium apples peeled and chopped into about 1/4 inch cubes
  • 1 Tbsp fresh sage finely chopped
  • 2 cups chicken or vegetable stock
  • 1 egg beaten
  • 1 c about 4 oz. sharp cheddar cheese, cut into about 1/4 inch cubes
  • 1/2 c about 2 oz. sharp cheddar cheese, shredded


  • Preheat the oven to 400° and coat a 2-quart baking dish with oil or cooking spray.
  • In a large skillet over medium heat, cook the bacon until crispy. Remove from the pan to cool and drain on a paper towel. Set aside.
  • Leave about 2 Tbsp of the bacon grease in the pan, add the butter.
  • Once the butter has melted, add the onion, salt, and pepper, and cook for 3-4 minutes, or until the onion begins to soften, scraping up any of the bits that may remain from coking the bacon.
  • Add the apples, and cook for another minute or two.
  • Sitr in the sage, turn off the heat, and set aside (can be made in advance and stored in the refrigerator).
  • Empty the bag of Rudi’s Gluten-Free stuffing mix to a large mixing bowl, and add the onion-apple mixture. Crumble in the reserved bacon. Stir to incorporate.
  • Add the chicken or vegetable stock, then stir in the egg.
  • Gently stir in the cubed cheddar cheese, and transfer the stuffing to the baking dish, pressing it down.
  • Sprinkle the shredded cheddar cheese over the top of the stuffing.
  • Cover with a lid or tented aluminum foil and bake for 30-35 minutes.
  • Uncover and bake for an additional 15-20 minutes, or until heated through, and the stuffing and cheese has browned.