Bacon, Prune and Chestnut Stuffing
- Level: Easy
- Total: 1 hr 30 min
- Active: 40 min
- Yield: 8 servings
- Level: Easy
- Total: 1 hr 30 min
- Active: 40 min
- Yield: 8 servings
Ingredients
1 stick unsalted butter, plus more for the dish
6 slices bacon, chopped
5 stalks celery, chopped
2 onions, chopped
2 cups pitted prunes, halved
1 cup cooked peeled chestnuts, chopped
3 tablespoons chopped fresh rosemary
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
16 cups 1-inch cubes stale sourdough bread (about 2 pounds)
3 large eggs, lightly beaten
Directions
- Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a large deep skillet over medium heat. Add the bacon and cook, stirring, until browned, 10 to 12 minutes. Add the celery, onions, prunes, chestnuts, rosemary, 1 tablespoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mixture softens and starts browning, 6 to 8 minutes. Stir in the chicken broth and bring to a simmer.
- Combine the bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs.
- Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 4 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, about 20 more minutes.
