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A black bowl of bread stuffing with herbs and bacon, alongside is a green apple.
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4.86 / 7 votes

Stuffing with Bacon, Apples, and Onions

This stuffing with bacon, apples, sage, and onions is classic Thanksgiving fare and can be cooked inside or outside the turkey.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Sides
Cuisine: American
Servings: 12 cups
Calories: 869

Ingredients

  • 1 pound bacon, cut crosswise into 1/4-inch (6-mm) strips
  • 6 small onions, peeled and thinly sliced (about 7 cups)
  • 1 teaspoon salt
  • 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch (12-mm) dice (about 2 cups)
  • 1/2 cup flat-leaf parsley leaves, finely chopped
  • 3 tablespoons minced sage leaves
  • 1/2 teaspoon freshly ground black pepper
  • 12 cups high-quality white sandwich bread, cut or torn into 3/4-inch (18-mm) cubes and dried
  • 1 to 1 3/4 cups turkey or homemade chicken stock, or low-sodium canned chicken broth
  • 3 large eggs, lightly beaten
US - Metric

Instructions

  • Cook the bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove the bacon from the pan with a slotted spoon and transfer it to paper towels to drain. Pour off all but 3 tablespoons bacon drippings.
  • Increase the heat under the skillet to medium-high and add the onions and 1/4 teaspoon salt. Cook until the onions are golden in color, making sure to occasionally stir and scrape the sides and bottom of the pan, about 20 minutes.
  • Reduce the heat to medium and continue to cook, stirring more often to prevent burning, until the onions are deep golden brown, another 5 minutes. Add the apples and continue to cook another 5 minutes.
  • Transfer the contents of the pan to a large bowl and add the parsley, sage, remaining 3/4 teaspoon salt, and the pepper and mix to combine. Add the bread and gently stir again.
  • Whisk 1 cup broth and the eggs together in a small bowl.
    If baking the stuffing outside the turkey in a baking dish, add another 1/2 cup broth to the egg mixture. Pour the mixture over the bread, add the bacon, and gently toss until thoroughly combined. Cover the baking dish with foil and bake in any temperature oven until warmed through, at least 30 minutes. If a crisp surface is desired, uncover the stuffing and bake for at least 15 minutes more.
    If baking the stuffing inside the turkey, pour the broth and egg mixture over the bread, add the bacon, and toss until thoroughly combined. Cram the stuffing into your hen and roast according to whatever recipe you're using for the turkey.

Notes

  1. Make in advance--Prepare the stuffing up to 1 day in advance and store in the refrigerator until ready to bake. Do not stuff a turkey until immediately before baking.
  2. Drying the bread--To dry your bread cubes, let them sit out overnight, or spread them on rimmed baking sheets and cook in a 300°F oven for 30 to 60 minutes.
  3. Scale the recipe--This recipe can be cut in half or thirds if serving a smaller crowd.
  4. Dietary--This recipe is suitable for a dairy-free diet.

Nutrition

Serving: 1cup | Calories: 869kcal | Carbohydrates: 122g | Protein: 33g | Fat: 28g | Saturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1634mg | Fiber: 11g | Sugar: 19g