Does not need all the bacon and grease. The onions make the dish.
Ingredients
1 Pound Bacon
6 Medium Onions, sliced thin (about 7 cups)
1 Teaspoon Salt
2 Granny Smith Apples, peeled, cored and sliced into 1/2 inch cubes
1/2 Teaspoon Ground Black Pepper
1/2 Cup Fresh Parsley, chopped fine
3 Tablespoon Fresh Sage leaves, cut into thin strips
12 cups dried bread (can use gluten free bread. We do.)
1 cup Chicken Stock
3 Eggs lightly beaten
Directions
1.) Cook bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Discard all but 3 tablespoons rendered bacon fat. 2.) Increase heat to medium-high and add onions and 1/4 teaspoon of salt. Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes. 3.) Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes. Add apples and continue to cook another 5 minutes. Transfer contents of pan to large bowl. 4.) Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine. Add bread cubes. (NOTE: We added dried rosemary, thyme, marjoram, and basil. We also used dried parsley and sage, but only a few teaspoons of each.) 5.) Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Add crumbled bacon. Gently toss to evenly distribute ingredients. 6.) Use as a stuffing or spoon into a greased baking dish (9x13). (If baking in a dish and moister stuffing is desired, add 1/4 to 1/2 cup more stock or broth to stuffing before spooning stuffing into dish.) 7.) Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.