If you’re assembling this ahead, wait until just before baking to add the eggs and chicken broth.
SERVES: 8
INGREDIENTS:
- Unsalted butter for the pan
- 1/2 lb. sliced bacon, cut into 1-inch pieces
- 1 large onion, diced (about 11/2 cups)
- 1 Tbs. granulated sugar
- 2 large Granny Smith apples, peeled, cored, and diced (about 21/2 cups)
- 3 large ribs celery, chopped (about 11/2 cups)
- 2/3 cup chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh thyme
- 1 Tbs. chopped fresh sage
- 1 tsp. kosher salt
- Freshly ground black pepper
- 1 loaf (15 to 16 oz.) stale rustic-style white bread, cut into 1-inch cubes
- 3 large eggs, lightly beaten
- 3 1/2 cups homemade or lower-salt chicken broth
INSTRUCTIONS:
- Butter a 9×13-inch or similarly sized baking dish.
- Cook the bacon in a large skillet over medium heat until crisp, about 15 minutes. Transfer the bacon to a plate lined with paper towels using a slotted spoon. Pour off all but 2 Tbs. of fat from the skillet; reserve the extra.
- Sauté the onion in the pan over medium-high heat until soft and lightly browned, about 5 minutes. Sprinkle the sugar over the onion and sauté, stirring constantly, until the onion turns deep golden and the edges caramelize, 3 to 5 minutes. Scrape the onion into a large bowl.
- Return the pan to medium heat and add 2 Tbs. of the reserved bacon fat. Add the apples and celery. Sauté until softened, 5 to 7 minutes. Add the parsley, thyme, sage, 1/2 tsp. of the salt, and a few grinds of pepper; sauté for another 1 minute. Scrape the contents of the pan into the bowl with the onion.
- Heat the oven to 350°F. Add the bread cubes and bacon to the bowl of sautéed vegetables and toss. Add the beaten eggs, broth, the remaining 1/2 tsp. salt, and a few more grinds of pepper; mix well. Transfer to the prepared baking dish and bake uncovered until the top is light and crusty, about 1 hour.
PER SERVING:
330CALORIES | 12g PROTEI N | 41g CARB | 13g TOTALFAT | 5g S ATFAT |
6g MONOFAT | 2g POLYFAT | 95mg CHOL | 810mg S ODI UM | 4g FIBER
