Bacon, Prune and Chestnut Stuffing

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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