Bread Stuffing With Apples, Bacon And Caramelized Onions

Recipe Categories: Radio Kitchen | Thanksgiving Recipes Yield: 12 servings This recipe, from “The Thanksgiving Table” (Chronicle Books) by Diane

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Coat a deep, 9-by-13-inch baking pan with the butter. Place the bread cubes in a very large mixing bowl. In a 10- inch sauté pan, cook the bacon over medium heat until crisp. Drain and add the bread to the bowl. Remove all but 2 tablespoons of bacon fat from the pan, reserving the extra. Add the onions to the pan and sauté over medium-high heat, stirring frequently, until soft and lightly browned, about 5 minutes. Sprinkle the sugar over the onions and sauté, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes. Add to the bread in the bowl.

Step 2

Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat, ad swirl to coat the pan. Add the apples and celery and sauté, stirring frequently, until softened, about 5 to 7 minutes. Add the parsley, thyme, sage, salt and a few grinds of pepper, and sauté 1 minutes longer. Add this mixture to the bread cubes, and stir to combine. Add the beaten eggs and stock to the bow, and mix well. Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.

Step 3

If you have room in your oven, bake the stuffing while the turkey is roasting. Otherwise, bake it beforehand and reheat it after the turkey is out.

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