- 1/4 cup (1/2 stick) unsalted butter, plus more for pan
- 1 (3/4-pound) loaf country bread, cut into 1/2″ cubes (about 8 cups)
- 1 (1/2-pound) loaf whole grain bread, cut into 1/2″ cubes (about 4 cups)
- 6 cups apple cider
- 3/4 cup golden raisins (about 4 ounces)
- 1/2 cup apple cider vinegar
- 1 pound thick-cut smoked bacon, cut crosswise into 1/2″ pieces
- 1 large head of celery, stalks chopped (about 3 cups), whole leaves reserved
- 2 Gala or Honeycrisp apples, cored, coarsely chopped
- 4 large shallots, coarsely chopped (about 2 cups)
- 2 garlic cloves, finely chopped
- 2 teaspoons chopped thyme
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup coarsely chopped flat-leaf parsley
- 1 1/4 cups chicken broth, plus more if needed
- 2 large eggs
- Preheat oven to 325ºF. Butter a 13x9x2″ baking dish.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- Stuffing mixture can be prepared up until step before adding the eggs 1 day ahead; cover and chill.