Dressing with Apples, Bacon & Caramelized Onions

Dressing with Apples, Bacon & Caramelized Onions
Photo by Scott Phillips


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

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


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