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Preheat the oven to 325 F.
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Cut the french bread in large cubes.
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Lightly oil or grease a cooking sheet, then place the bread on the sheet.
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Bake the bread until it’s nice and crisp.
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While the bread is baking, head over to the stovetop.
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In a large pan, add in 2 tbsp of bacon drippings.
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Turn the heat to medium.
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Once the bacon drippings is nice and hot, add in the peppers, onions, and celery. Season with 1 tsp salt, and 1/2 tsp ground black pepper.
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Cook until tender, then add in the garlic.
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Let cook for another minute or so, then turn the heat off.
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Remove the bread from the oven, then toss the cubes into a large mixing bowl.
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Pour in the chicken broth, and let sit for 5 minutes.
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Now add in the beaten egg, and fold the ingredients.
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Add in the cooked vegetables, and sprinkle in the poultry seasoning, remaining salt, and pepper.
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Mix until everything is well combined.
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Lightly grease or oil a 9×13 bake dish.
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Add in the stuffing mixture.
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Bake in the oven on 350F, uncovered, for 45-50 minutes.
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Remove the dressing from the oven, and let sit for 5 minutes.
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OPTIONAL: Add some chopped parsley on top, for looks.
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Serve and enjoy!
