Bacon and Bourbon Stuffing

I'm not sure if you should pick favorites but, this was my favorite dish at Friendsgiving this year. I mean, come on, it's got bacon, bourbon and bread. What's not to love?! My only regret was not making more because it sure went fast. Which is the best compliment any cook can receive.Bacon & Bourbon Stuffing, serves 8-10 as a side dish.

2 loaves of french bread, around 10-11 heaping 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 stocks
4 cloves garlic
1 tablespoon chopped sage
1 tablespoon chopped thyme
1 tablespoon chopped parsley
2 tablespoons bourbon
salt + pepper
2 cups vegetable (or chicken) broth
4 eggs

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°F for 30 minutes.If you're not feeling the bourbon feel free to swap it out for apple cider vinegar. Different flavor, but totally awesome too. Do you have a favorite stuffing recipe? xo. Emma