Cider, Bacon, and Golden Raisin Stuffing

Preparation

1. Step 1

   Preheat oven to 325ºF. Butter a 13x9x2" baking dish.

   Step 2

   Arrange bread cubes in a single layer on 2 rimmed baking sheets. Toast, stirring occasionally, until dry and crisp, 25–30 minutes. Let cool, then transfer to a very large bowl.

   Step 3

   Meanwhile, bring cider to a boil in a large wide pot and cook until reduced to 1 1/2 cups, about 40 minutes. Remove from heat and set aside.

   Step 4

   Bring raisins, vinegar, and 2 Tbsp. water just to a simmer in a small skillet over medium heat to warm through. Transfer to a small bowl; let cool, then drain.

   Step 5

   Cook bacon in a 12" skillet over medium-high heat, stirring occasionally, until brown and crisp. Using a slotted spoon, transfer to paper towels to drain (do not wipe out skillet).

   Step 6

   Heat 1/4 cup butter in same skillet over medium-high until melted. Add chopped celery stalks, apples, shallots, garlic, thyme, salt, and pepper and cook, stirring occasionally, until tender, 10–12 minutes.

   Step 7

   Add celery mixture, celery leaves, raisins, bacon, and parsley to bread cubes and toss to combine. Mix in reserved cider and 1 1/4 cups broth.

   Step 8

   Beat eggs in a small bowl, then stir into stuffing; add more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

2. Do Ahead

   Step 9

   Stuffing mixture can be prepared up until step before adding the eggs 1 day ahead; cover and chill.