• 1 tablespoon butter, softened
  
• 10 cups unseasoned dry bread cubes
  
• 8 ounces bacon, cut into 1-inch pieces
  
• 1 1/4 pounds pearl onions, peeled and halved
  
• 1 tablespoon sugar
  
• 2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
  
• 3 large celery, chopped
  
• 2/3 cup minced fresh parsley
  
• 1 tablespoon fresh thyme leaves
  
• 1 tablespoon minced fresh sage
  
• 1 teaspoon salt
  
• 3 large eggs, lightly beaten
  
• 4 cups Chicken Stock
  
• Freshly ground pepper

Preheat the oven to 350 F. Grease a 9-by13-inch baking pan Place the bread cubes in a very large mixing bowl. In sauté pan, cook the bacon over medium heat until crisp. Drain, removing all but 2 tablespoons of bacon fat from the pan, reserving tthe bacon fat. Add bacon with 2 tablespoons to the bread.

Add the onions to the pan and sauté lightly browned, about 5 minutes. Sprinkle the sugar over the onions and sauté, stirring constantly, the onions will turn golden and caramelized, about 3 to 5 minutes. Add the bread in the bowl.

Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat, Add the apples and celery cook stirring frequently, until softened, about 5 to 7 minutes. Add the parsley, thyme, sage, salt, and a few grinds of pepper, Let cook 1 minute longer. Add to the bread cubes, and stir Add the beaten eggs and stock to the bowl, and mix well. Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.