1 pound marble rye bread, cut into 1-inch cubes
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
1 medium yellow onion
2 celery ribs, diced
2 apples, peeled, cored and diced
2 tablespoons fresh sage, chopped
1 cup chestnuts, chopped
Salt and pepper
2 - 2 1/2 cups chicken broth
Preheat oven to 400°F.
Arrange bread cubes in single layer on baking sheet. Bake 8-10 minutes, or until lightly toasted. Set aside.
Meanwhile, slice bacon into 1-inch pieces. Place into large skillet set over medium heat. Cook 8-10 minutes, or until fat renders and bacon begins to crisp around edges. Use slotted spoon to transfer bacon from pan to paper towel-lined plate. Reserve pan with bacon drippings.
Cut onion in half; chop one half into small dice and thinly slice the other half. Add sliced and chopped onion to pan with bacon drippings and cook over medium-low heat 15 minutes, or until soft and golden brown. Add celery and apple; cook 2 minutes.
In large mixing bowl, combine toasted bread, bacon, onion mixture, sage and chestnuts. Mix well; season with salt and pepper. In medium bowl, whisk together 2 cups chicken broth and egg; pour over stuffing and mix well. Bread should be moist, but not soggy; add remaining broth if needed.
Pour stuffing into 3.5-quart casserole dish. Cover and bake 40 minutes. For crisp top, remove cover during last 15 minutes of cooking.