Name: Oven-Baked Bread Stuffing with Bacon and Apples
Total time: 1 h 30 min
Ingredients: 1 pound bacon , cut into 1/4-inch pieces; 1 large onion , chopped medium (about 1 1/2 cups); 2 Granny Smith apples , peeled, cored, and cut into 1/2-inch cubes (about 2 cups); 4 medium ribs celery , diced medium (about 1 1/2 cups); 1 1/2 teaspoons dried sage or 4 1/2 teaspoons chopped fresh sage; 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme leaves; 1/2 teaspoon dried marjoram or 1 1/2 teaspoons fresh marjoram leaves; 1/2 cup minced fresh parsley leaves; 1/2 teaspoon ground black pepper; 12 cups dried 1/2-inch cubes from one 1-pound loaf French bread , potato, or challah bread; 2 cups chicken stock or low-sodium canned chicken broth; 3 large eggs , beaten lightly; 1 teaspoon table salt; 2 tablespoons unsalted butter , melted

Oven-Baked Bread Stuffing with Bacon and Apples

By America's Test Kitchen

Published on August 21, 2007

Time

1½ hours

Yield

Serves 10 to 12 as a side dish

Ingredients

1 pound bacon, cut into ¼-inch pieces1 large onion, chopped medium (about 1 ½ cups)2 Granny Smith apples, peeled, cored, and cut into ½-inch cubes (about 2 cups)4 medium ribs celery, diced medium (about 1 ½ cups)1 ½ teaspoons dried sage or 4 ½ teaspoons chopped fresh sage½ teaspoon dried thyme or 1 ½ teaspoons fresh thyme leaves½ teaspoon dried marjoram or 1 ½ teaspoons fresh marjoram leaves½ cup minced fresh parsley leaves ½ teaspoon ground black pepper 12 cups dried ½-inch cubes from one 1-pound loaf French bread, potato, or challah bread2 cups chicken stock or low-sodium canned chicken broth3 large eggs, beaten lightly1 teaspoon table salt 2 tablespoons unsalted butter, melted

Before You Begin

If you want caramelized onions, increase the number of onions to 6, slice them thin instead of chopping, and caramelize them in a large pan over medium heat until deep, golden brown, about 45 minutes. Dry whichever bread you choose by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed. Any of the stuffings can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan.

Instructions

Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Fry bacon in large skillet over medium heat until crisp and brown, about 12 minutes. Transfer bacon with slotted spoon to paper towel-lined plate; pour off all but 6 tablespoons fat from pan.

Return skillet to heat; add onion, apples, and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, reserved bacon, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.