Oven-Baked Bread Stuffing with Bacon and Apples | America's Test Kitchen

Ingredients

• 1 pound bacon , cut into 1/4-inch pieces
• 1 large onion , chopped medium (about 1 1/2 cups)
• 2 Granny Smith apples , peeled, cored, and cut into 1/2-inch cubes (about 2 cups)
• 4 medium ribs celery , diced medium (about 1 1/2 cups)
• 1 1/2 teaspoons dried sage or 4 1/2 teaspoons chopped fresh sage
• 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme leaves
• 1/2 teaspoon dried marjoram or 1 1/2 teaspoons fresh marjoram leaves
• 1/2 cup minced fresh parsley leaves
• 1/2 teaspoon ground black pepper
• 12 cups dried 1/2-inch cubes from one 1-pound loaf French bread , potato, or challah bread
• 2 cups chicken stock or low-sodium canned chicken broth
• 3 large eggs , beaten lightly
• 1 teaspoon table salt
• 2 tablespoons unsalted butter , melted