Bacon, Apple and Fennel Stuffing

• 1 pound applewood-smoked bacon slices, coarsely chopped (about 4 cups)
• 2 3/4 cups (or more) low-salt chicken broth, divided
• 1/4 cup (1/2 stick) butter
• 4 cups finely chopped onions
• 6 cups 1/2-inch pieces peeled cored sweet-tart heir loom apples (such as Arkansas Black; about 5 large) or other sweet-tart apples (such as Pink Lady)
• 2 cups finely chopped fresh fennel bulbs
• 1 cup finely chopped celery
• 1 teaspoon coarse kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3 large eggs, beaten to blend
• 2/3 cup chopped fresh Italian parsley, divided

1. Preheat oven to 350F.
2. Spread bread cubes on 2 large rimmed baking sheets.
3. Toast until light golden and crisp around edges, about 20 minutes.
4. Cool completely.
5. Preheat oven to 425F.
6. Combine bacon and 4 cups water in large saucepan; bring to boil.
7. Reduce heat; simmer 10 minutes.
8. Drain, discarding liquid.
9. Place bacon in large roasting pan.
10. Pour 2 cups chicken broth over.
11. Roast until broth evaporates and bacon begins to crisp around edges, stirring occasionally, about 45 minutes.
12. Meanwhile, melt butter in large nonstick skillet over medium-high heat.
13. Add onions and 1 cup water; bring to boil.
14. Reduce heat to medium; simmer until water evaporates, stirring occasionally, about 15 minutes.
15. Reduce heat to medium-low; saute until onions are soft, about 5 minutes longer.
16. Remove roasting pan with bacon from oven; reduce oven temperature to 375F.
17. Mix cooked onions, apples, fennel, and celery into bacon in roasting pan.
18. Roast until apples and all vegetables are tender, stirring occasionally, about 1 hour.
19. Cool slightly.
20. DO AHEAD: Can be made 1 day ahead.
21. Store toasted bread in large resealable plastic bags.
22. Chill bacon-apple mixture uncovered until cool, then cover and keep chilled.
23. Let stand at room temperature 1 hour before continuing.
24. Preheat oven to 375F.
25. Butter 13x9x2- inch glass baking dish.
26. Combine toasted bread, 3/4 cup chicken broth, and baconapple mixture in very large bowl.
27. Mix in 1 teaspoon coarse salt and 3/4 teaspoon pepper.
28. Mix in eggs, then 1/2 cup parsley.
29. Add more chicken broth by 1/4 cupfuls if mixture is dry.
30. Transfer to prepared dish.
31. Cover dish with buttered foil; bake 35 minutes.
32. Uncover; bake until top is browned, about 30 minutes longer.
33. Sprinkle with remaining parsley.

bacon, chicken broth, butter, onions, loom apples, fresh fennel bulbs, celery, coarse kosher salt, freshly ground black pepper, eggs, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/bacon-apple-and-fennel-stuffing-350422 (may not work)