Preparation

• Butter a 9×13-inch baking pan. Cut the bread into 1-inch cubes and spread them on a baking sheet to dry at room temperature while you prepare the other ingredients.
• In a large skillet over medium heat, cook the bacon until crisp, about 15 minutes. With a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour off all but 2 Tbs. of the fat from the skillet; reserve the extra. Put the onion in the pan and sauté over medium-high heat until soft and lightly browned, about 5 minutes. Sprinkle the sugar over the onion and sauté, stirring constantly to prevent sticking or burning, until the onion turns deep golden and the edges caramelize, 3 to 5 minutes. Scrape the onion into a large mixing bowl.
• Return the pan to medium heat and add 2 Tbs. of the reserved bacon fat. Add the apples and celery. Sauté until softened, 5 to 7 minutes. Add the parsley, thyme, sage, 1/2 tsp. kosher salt, and a few grinds of pepper; sauté another 1 minute. Scrape the contents of the pan into the bowl with the onion.
• When you’re ready to bake the stuffing, add the bread cubes and bacon to the bowl of sautéed vegetables and toss. Add the beaten eggs, broth, 1/2 kosher salt, and a few more grinds of pepper; mix well. Transfer to the prepared baking pan.

• Half an hour before the turkey is done (an instant-read thermometer in the thickest part of the thigh should read 155° to 160ºF), put the stuffing in the oven next to the turkey and bake uncovered at 350°F until the top is light and crusty, about 1 hour.