Bread Stuffing With Caramelized Onion, Bacon, And Apples

1. 1

   Preheat oven to 400u00b0.

2. 2

   Remove crust from bread; cut bread into 3/4-inch cubes to measure 8 cups. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400u00b0 for 10 minutes or until lightly toasted; cool. Place bread in a large bowl.

3. 3

   Reduce oven temperature to 350u00b0.

4. 4

   Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels. Add onions to drippings in pan; cook 3 minutes or until soft, stirring often. Sprinkle sugar over onions; cook for 3 minutes or until onions begin to brown, stirring frequently. Add bacon and onion mixture to bread.

5. 5

   Return pan to heat. Coat pan with cooking spray. Add apple and celery to pan; cook 6 minutes or until lightly brown, stirring frequently. Stir in parsley and next 4 ingredients (through pepper); cook 1 minute. Add apple mixture to bread mixture; toss to combine.

6. 6

   Combine broth and eggs, stirring with a whisk. Add egg mixture to bread mixture; toss to coat. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350u00b0 for 45 minutes or until browned.

* Per serving · 4 servings · Values may vary.