1 hr 30 mins
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."
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- 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)
- 1Butter 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.
- 2In 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.
- 3Return 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.
- 4When 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.
- 5Bake uncovered at 350°F until the top is light and crusty, about 1 hour.
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Nutritional Facts for Dressing With Apples, Bacon & Caramelized Onions
Serving Size: 1 (300 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 354.7
- Calories from Fat 154
- Total Fat 17.2 g
- Saturated Fat 5.4 g
- Cholesterol 98.5 mg
- Sodium 681.1 mg
- Total Carbohydrate 38.1 g
- Dietary Fiber 3.0 g
- Sugars 9.0 g
- Protein 12.4 g