Dressing with Apples, Bacon, and caramelized Onions

Categories: dressings

Ingredients

• Butter, for greasing pan
• 1 (15 to 16 oz.) loaf day-old white rustic-
• style white bread, cut into 1-inch cubes
• 1/2 lb. bacon, cut into 1-inch pieces
• 1 onion, diced
• 2 tart apples, peeled cored and diced
• 3 ribs celery, chopped
• 2/3 cup chopped fresh flat-leaf parsley
• 1 Tbsp. fresh thyme leaves, roughly chopped
• 1 Tbsp. chopped fresh sage
• 1 tsp. kosher salt
• Ground black pepper
• 3 eggs
• 3 1/2 cups chicken broth

Directions

1. Butter a 9×13-inch pan. Set aside.
2. Spread the bread cubes on a baking sheet to dry at room temperature while you prepare the remaining ingredients.
3. In a large skillet over medium heat, cook the bacon until crisp. Using a slotted spoon, transfer bacon to a paper-towel lined plate. Reserve and set aside 2 Tbsp. of the bacon drippings.
4. Pour off all but 2 tablespoons of the remaining bacon drippings. Add the onion and cook, stirring occasionally, over medium-low heat until onion is deep golden brown, about 30 minutes.
5. Scrape the onion into a very large bowl.
6. Add the reserved bacon drippings to the skillet, along with the apples and celery and cook over medium heat, stirring frequently, until softened. Add the parsley, thyme, sage, salt and pepper. Sauté 1 minute more. Scrape into bowl with onion.
7. When you’re ready to bake the stuffing, add the bread cubes and bacon to the bowl with the onion mixture; toss to combine.
8. Season with salt and pepper to taste. Add the eggs and broth and mix well. Transfer to the prepared baking pan.
9. Bake at 350 degrees for 1 hour, or until top is light and crusty.

10. Variation: Sourdough dressing with Sausage, Apple and Caramelized Onion; substitute sourdough bread for the rustic white bread and loose sausage for the bacon,

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