(MAKES ABOUT 12 CUPS)
For the best flavour, make sure to cook the onions until they are a deep golden-brown colour.
1 pound bacon, cut crosswise into ½-inch strips
6 medium onions, chopped (about 7 cups)
4 stalks celery, chopped
1 teaspoon salt
½ teaspoon ground black pepper
½ cup fresh parsley leaves, chopped fine
12 cups dried French or other white bread cubes (dried—see note*)
1 cup chicken stock or low-sodium canned broth
3 large eggs, lightly beaten
*Note: to dry bread cubes: leave slices of bread out overnight to dry on cookie sheets. The next day, cut the slices into half-inch cubes and allow them to dry in a single layer for an additional night. QUICKIE METHOD: place cubed bread in a 225 degree oven for 30 minutes or until dried but not browned. You will need a one-pound loaf of bread to obtain the 12 cups of bread cubes necessary for the recipe (that’s about a regular sized loaf of bread).
The stuffing can be covered and refrigerated for one day. Place any stuffing that won’t fit in the bird in a greased baking dish. Dot with pats of butter, and cover with piece of foil that has been smeared with butter or sprayed with non-stick spray. Bake in 400 degree oven for about 25 minutes