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Master Recipe for Bacon and Apple Stuffing

Source: America's Test Kitchen
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  Makes about 12 cups
Trim the bread or not, as you prefer, before cutting it into 1/2-inch cubes. Spread the cubes in a single layer over several baking sheets and dry at room temperature for 2 to 3 days, or in a 225-degree oven for 25 to 40 minutes. The dry and wet elements of the recipe can be made separately up to 24 hours ahead of time, but do not combine them until the last minute.
1/2 pound sliced bacon, cut into 1/2-inch pieces
6 medium, firm, tart apples such as Granny Smith, peeled and diced
4 medium onions, chopped coarse
4 celery stalks, chopped coarse
1/2 cup dry white wine
2 tablespoons minced fresh thyme leaves
2 tablespoons fresh sage leaves
11/4 pounds French, country, or Pepperidge Farm white bread, cut into 1/2-inch cubes, dried (about 12 cups dried)
13/4  cups turkey or chicken stock or low sodium canned chicken broth
2 eggs, beaten
1/2 cup chopped fresh parsley leaves
Salt and ground black pepper
Fry bacon in 12-inch skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer bacon with slotted spoon to paper towel–lined plate; pour off all but 3 tablespoons fat from pan. Add apples, onions and celery; sauté until softened, 14 to 15 minutes. Add wine, thyme and sage; simmer until wine is almost evaporated, 1 to 2 minutes. Mix with reserved bacon and remaining ingredients, including the salt and ground black pepper to taste, in large, microwave-safe bowl.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
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