Apple and Fennel Stuffing with Bacon

A baked stuffing with familiar Italian flavours, sweet notes of fall apples, fennel and applewood bacon.

10 cups country-style white bread, with crust, cut into 1” cubes
1 lb applewood-smoked bacon slices, coarsely chopped (~ 4 cups)
2¾ cups chicken broth, divided
¼ cup (½ stick) butter
4 cups onion, finely chopped
6 cups sweet-tart heirloom apples, such as Arkansas Black or Pink Lady, peeled, cored, cut into ½” pieces (~ 5 large)
2 cups fresh fennel bulbs, finely chopped
1 cup celery, finely chopped
1 tsp. coarse sea salt
¾ tsp. black pepper, freshly ground
3 large eggs, beaten to blend
⅔ cup fresh Italian parsley, chopped, divided

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Spread bread cubes on 2 large, rimmed baking sheets. Toast until light golden and crisp around edges, about 20 minutes. Cool completely.

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Combine bacon and 4 cups water in large saucepan; bring to boil. Reduce heat; simmer 10 minutes. Drain, discarding liquid. Place bacon in large roasting pan. Pour 2 cups chicken broth over. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.

Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add onions and 1 cup water; bring to boil. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes. Reduce heat to medium-low; sauté until onions are soft, about 5 minutes longer.

Remove roasting pan with bacon from oven; reduce oven temperature to 375°F (190°C/170°C fan, Gas Mark 5). Mix cooked onions, apples, fennel and celery into bacon in roasting pan. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour. Cool slightly.

Make-Ahead: Can be made 1 day ahead. Store toasted bread in large resealable plastic bags. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled. Let stand at room temperature 1 hour before continuing.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter 9x13x2” glass baking dish.

Combine toasted bread, ¾ cup chicken broth and bacon-apple mixture in very large bowl. Mix in 1 tsp. coarse salt and ¾ tsp. pepper. Mix in eggs, then ½ cup parsley. Add more chicken broth by ¼ cupfuls if mixture is dry. Transfer to prepared dish. Cover dish with buttered foil; bake 35 minutes. Uncover; bake until top is browned, about 30 minutes longer. Sprinkle with remaining parsley.

Makes 10 servings.