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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 1 hr 30 min
Active:: 40 min

Yield:: 8 servings

Level:: Easy

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.

Photograph by Ryan Dausch

My Private Notes

Name: Bacon, Prune and Chestnut Stuffing
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H30M0.000S
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