Ingredients
Butter for the pan
1 loaf (15 to 16 oz.) day-old rustic-style white bread
8 oz. sliced bacon, cut into 1-inch squares
1 large onion, cut into a 1/2-inch dice (about 1-1/2 cups)
1 Tbs. granulated sugar
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice (about 2-1/2 cups)
3 large ribs celery, chopped (about 1-1/2 cups)
2/3 cup chopped fresh flat-leaf parsley
1 Tbs. fresh thyme, lightly chopped
1 Tbs. chopped fresh sage
Kosher salt and freshly ground black pepper
3 large eggs, lightly beaten
3-1/2 cups homemade or low-salt chicken broth
Fine Cooking
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1 loaf (15 to 16 oz.) day-old rustic-style white bread
8 oz. sliced bacon, cut into 1-inch squares
1 large onion, cut into a 1/2-inch dice (about 1-1/2 cups)
1 Tbs. granulated sugar
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice (about 2-1/2 cups)
3 large ribs celery, chopped (about 1-1/2 cups)
2/3 cup chopped fresh flat-leaf parsley
1 Tbs. fresh thyme, lightly chopped
1 Tbs. chopped fresh sage
Kosher salt and freshly ground black pepper
3 large eggs, lightly beaten
3-1/2 cups homemade or low-salt chicken broth
Description
A Turkey Roasts More Evenly Unstuffed, So I Like To Cook The Stuffing -- Technically Now A Dressing -- Separately. If You're Assembling This Ahead, Wait Until Just Before Baking To Add The Eggs And Chicken Broth. A Metal Baking Pan Tends To Make This Dres
Fine Cooking
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