Delicious served with turkey, chicken, duck, and/or pork. Try this dish with Better Than Bouillon Premium, Organic Roasted Chicken Base or Vegetarian No Chicken Base.
Recipe tags: chicken base, advanced difficulty, side, pork, roast
| 5 slices | bacon, cut into 1/2-inch pieces |
| 4 Tbsp | unsalted butter |
| ½ cup | dried cherries |
| ½ cup | raisins |
| ½ cup | diced dried apricots |
| 1 cup | chopped toasted pecan pieces |
| 1 cup | diced green onions |
| 1 Tbsp | cracked black pepper |
| 4 cups | (1-inch cubes) croissants, toasted |
| 1½ cups | hot water |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
Preheat the oven to 350°F. Grease a shallow 3-quart baking dish.
Add the bacon to a large sauté pan over medium-high heat. Cook the bacon until crisp, 4-5 minutes. Using a slotted spoon remove the bacon to a plate lined with paper towels. Discard the bacon grease.
Add the butter to the pan and let melt over medium-high heat.
Add the cherries, raisins, apricots, pecans, green onions and black pepper to the pan and cook for 1 minute. Remove the ingredients to a large mixing bowl.
Add the cubed croissants and bacon to the mixing bowl and toss to combine.
Dissolve the Roasted Chicken Base into the hot water.
Slowly add in the Roasted Chicken Base broth and stir to combine.
Spread the dressing evenly into the baking dish.
Place the baking dish directly into the oven and bake for 30 minutes.
Carefully remove the baking dish from the oven and let rest 5 minutes before serving.