DRESSING WITH APPLES, BACON AND CARAMELIZED ONIONS

[nverland]

DRESSING WITH APPLES, BACON AND CARAMELIZED ONIONS
Prep Time1 hour Cook Time1 hour 25 minutes Servings8 servings

INGREDIENTS

Butter for the pan
One 15 to 16-ounce loaf of day-old rustic-style white bread
8 ounces sliced bacon, cut into ½-inch slices
1 large onion, chopped (about 1½ cups)
1 tablespoon granulated white sugar
2 medium Granny Smith apples (peeled and chopped), about 2½ cups
3 large ribs of celery, chopped (about 1½ cups)
2/3 cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 teaspoon kosher salt
Freshly ground black pepper, to taste
3 large eggs, lightly beaten
3½ cups low-sodium chicken broth

INSTRUCTIONS

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 tablespoons of 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 tablespoons of the reserved bacon fat. Add the apples and celery. Sauté until softened, 5 to 7 minutes. Add the parsley, thyme, sage, 1/2 teaspoon of salt, and a few grinds of pepper; sauté another 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, the remaining 1/2 teaspoon of 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.