Prep 30 mins
Cook 1 hr
I'll make this without the bacon for this year's Thanksgiving dinner. From Fine Cooking: "If you're assembling this ahead, wait until just before baking to add the eggs and chicken broth. A metal baking pan tends to make this dressing cook more quickly."
- butter, for the pan
- 1 (15 -16 ounce) day-old rustic-style white bread
- 8 ounces sliced bacon, cut into 1-inch squares
- 1 large onion, cut into a 1/2-inch dice (about 1-1/2 cups)
- 1 tablespoon granulated sugar
- 2 granny smith apples, peeled, cored, and cut into 1/2-inch dice (about 2-1/2 cups)
- 3 large celery ribs, chopped (about 1-1/2 cups)
- 2⁄3 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh thyme, lightly chopped
- 1 tablespoon chopped fresh sage
- kosher salt & freshly ground black pepper
- 3 large eggs, lightly beaten
- 3 1⁄2 cups low sodium chicken broth (homemade also good)
- Butter a 9x13-inch baking pan. Cut the bread into 1-inch cubes and spread them on a baking sheet to dry at room temperature while you prepare the other ingredients.
- In a large skillet over medium heat, cook the bacon until crisp, about 15 minutes. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour off all but 2 Tbs. of the fat from the skillet; reserve the extra. Put the onion in the pan and sauté over medium-high heat until soft and lightly browned, about 5 minutes. Sprinkle the sugar over the onion and sauté, stirring constantly to prevent sticking or burning, until the onion turns deep golden and the edges caramelize, 3 to 5 minutes. Scrape the onion into a large mixing bowl.
- Return the pan to medium heat and add 2 Tbs. of the reserved bacon fat. Add the apples and celery. Sauté until softened, 5 to 7 minutes. Add the parsley, thyme, sage, 1/2 teaspoons kosher salt, and a few grinds of pepper; sauté another 1 minute. Scrape the contents of the pan into the bowl with the onion.
- When you're ready to bake the stuffing, add the bread cubes and bacon to the bowl of sautéed vegetables and toss. Add the beaten eggs, broth, 1/2 teaspoons kosher salt, and a few more grinds of pepper; mix well. Transfer to the prepared baking pan.
- Bake uncovered at 350°F until the top is light and crusty, about 1 hour.