Preheat the oven to 325 F.
Cut the french bread in large cubes.
1 large loaf french bread
Lightly oil or grease a cooking sheet, then place the bread on the sheet. Bake the bread until it's nice and crisp.
While the bread is baking, head over to the stovetop. In a large pan over medium heat, add in 2 tbsp of bacon drippings.
2 tbsp bacon drippings
Once the bacon grease is nice and hot, add in the peppers, onions, and celery. Season with 1 tsp salt and 1/2 tsp ground black pepper.
3 tsp salt, 1 1/2 tsp ground black pepper, 1 large yellow onion, 1 large red bell pepper, 4-6 stalks celery
Cook until tender, then add in the garlic. Let cook for another minute or so, then turn the heat off.
1 tsp minced garlic
Remove the bread from the oven, then toss the cubes into a large mixing bowl.
Pour in the chicken broth, and let sit for 5 minutes.
3 cups chicken broth
Now add in the beaten egg, and fold the ingredients.
1 large egg
Add in the cooked vegetables, and sprinkle in the poultry seasoning, remaining salt, and pepper.
2 tsp poultry seasoning
Mix until everything is well combined.
Lightly grease or oil a 9x13 bake dish. Add in the stuffing mixture.
Bake in the oven on 350F, uncovered, for 45-50 minutes.
Remove the dressing from the oven, and let sit for 5 minutes.
OPTIONAL: Add some chopped parsley on top, for looks.
Serve and enjoy!