Dressing with Apples, Bacon & Caramelized Onions

Ingredients

• 3-½ cups homemade or low-salt chicken broth
• 1 loaf (15 to 16 oz.) day-old rustic-style white bread
• Butter for the pan
• 1 Tbs. chopped fresh sage
• 1 Tbs. granulated sugar
• 2 Granny Smith apples, peeled, cored, and cut into ½-inch dice (about 2-½ cups)
• 3 large eggs, lightly beaten
• + 6 more ingredients
• • 3 large ribs celery, chopped (about 1-½ cups)
  • 1 large onion, cut into a ½-inch dice (about 1-½ cups)
  • ²/₃ cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 8 oz. sliced bacon, cut into 1-inch squares
  • 1 Tbs. fresh thyme, lightly chopped

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 pl...

View full recipe at Fine Cooking