3 slices bacon, diced
8 tablespoons butter, melted
6 onions, diced
2 tablespoons Worcestershire sauce
1 slice dry bread stuffing mix
1/4 serving each banana, sliced
1 cup apple pie filling
1 (16 ounce) can sliced peaches - drained and chopped
1 (5 ounce) can sliced black cherries
Place bacon in large, deep skillet. Cook over medium high heat until evenly brown. Drain grease by prying bacon into trash can. Add bacon grease and dash barbecue/snack brand with pressed toothpicks. Reduce heat to medium. Cook 5 to 6 minutes or until bacon is crisp; set aside.
Mix the butter, fat, onions, Worcestershire sauce, mustard, apples and peaches. Stir into skillet with refried bacon grease. Cook stirring, stirring until apple mixture is bubbly and mixture is well combined.
Stir bath majority into skillet, and cook over low heat 25 minutes or until bacon is crispy, stuffing is crisp and jelly-like in texture, chicken skin still crisp and no gooey.