Bread Stuffing with Bacon Apples and Caramelized Onions Recipe

How to make it

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• Cook bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes.
• Or, cook in microwave between sheets of paper toweling to absorb excess grease.
• If oven or pan fried, remove bacon from pan with slotted spoon and drain on paper towels.
• Discard all but 3 tablespoons rendered bacon fat.
• Increase heat to medium-high and add onions and 1/4 teaspoon of salt.
• Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes.
• Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes.
• Add apples and continue to cook another 5 minutes.
• Transfer contents of pan to large bowl.
• Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine.
• Add bread cubes.
• Whisk stock and eggs together in small bowl.
• Pour mixture over bread cubes.
• Gently toss to evenly distribute ingredients.
• Use as a stuffing or spoon into a greased baking dish.
• (If baking in a dish and moister stuffing is desired, add 1/4 to 1/2 cup more stock or broth to stuffing before spooning stuffing into dish.)
• Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.