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1
Butter a 9x13-inch baking pan.
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2
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.
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3
In a large skillet over medium heat, cook the bacon until crisp, about 15 minutes.
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4
With a slotted spoon, transfer the bacon to a plate lined with paper towels.
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5
Pour off all but 2 Tbs.
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6
of the fat from the skillet; reserve the extra.
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7
Put the onion in the pan and saute over medium-high heat until soft and lightly browned, about 5 minutes.
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8
Sprinkle the sugar over the onion and saute, stirring constantly to prevent sticking or burning, until the onion turns deep golden and the edges caramelize, 3 to 5 minutes.
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9
Scrape the onion into a large mixing bowl.
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10
Return the pan to medium heat and add 2 Tbs.
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11
of the reserved bacon fat.
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12
Add the apples and celery.
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13
Saute until softened, 5 to 7 minutes.
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14
Add the parsley, thyme, sage, 1/2 teaspoons kosher salt, and a few grinds of pepper; saute another 1 minute.
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15
Scrape the contents of the pan into the bowl with the onion.
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16
When you're ready to bake the stuffing, add the bread cubes and bacon to the bowl of sauteed vegetables and toss.
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17
Add the beaten eggs, broth, 1/2 teaspoons kosher salt, and a few more grinds of pepper; mix well.
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18
Transfer to the prepared baking pan.
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19
Bake uncovered at 350F until the top is light and crusty, about 1 hour.
