Roast Suckling Pig With Sage-Apple Stuffing

• 12 slices of bread, cut into 1/4-inch cubes
• 1 pound bacon, sliced crosswise in thin pieces
• 2 pounds medium onions, coarsely chopped (approximately 4 cups)
• 2 tablespoons dried sage, coarsely chopped
• 1 tablespoon dried rosemary
• 1/4 pound unsalted butter
• 4 Golden Delicious apples, or 2 pounds, peeled, cored and cut into chunks about 1/4 inch thick
• 4 hard-cooked eggs, coarsely chopped
• 1 cup coarsely chopped parsley
• Salt and freshly ground black pepper

1. Preheat oven to 325 degrees.
2. Place bread cubes on a flat cookie sheet or roasting pan in one layer in oven until they are lightly toasted, about 7 minutes.
3. Shake pan occasionally as they bake.
4. Remove from oven and set aside.
5. In a large skillet over medium-high heat, saute bacon strips just enough to cook without browning, about 5 minutes, stirring.
6. Add onions to pan and stir well.
7. Season with sage and rosemary and blend.
8. Cook over medium heat, stirring, about 10 minutes.
9. Add butter to pan, then the apples.
10. Stir and simmer 5 minutes.
11. Transfer the mixture to a large bowl.
12. Combine with chopped eggs, toasted bread cubes and parsley.
13. Mix well.
14. Season lightly with salt and generously with black pepper and stir.
15. This mixture may be stored in the refrigerator, covered, for several hours; bring it to room temperature before stuffing pig.

bread, bacon, onions, sage, rosemary, butter, golden delicious apples, eggs, parsley, salt

Taken from cooking.nytimes.com/recipes/1027 (may not work)