4 strips of non-cured nitrate/nitrite free bacon, sliced in 1/2 inch strips
2 grilled chicken cutlets, sliced
3 apples, skinned, cored, sliced and diced
rosemary, tarragon to taste
1/2 cup chicken broth
1/2 cornbread, crumbled
Fry bacon strips in a large skillet at high heat for about 5 - 10 minutes. Add sliced chicken and stir fry for about 5 minutes. Add apple dices. Add rosemary and tarragon. Turn heat down to medium. Stir fry apple/chicken/bacon mixture until apple is getting soft.
Add crumbled cornbread to apple/chicken/bacon mixture. Mix thoroughly. Add chicken broth. Turn heat down to low. Cover skillet and let mixture bake for about 15 minutes.
Transfer stuffing mixture to rectangular Pyrex baking dish. Pre-heat oven to 350 F. Bake stuffing for 30 minutes. Makes great left-overs.