Bacon, Prune and Chestnut Stuffing

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 40 min
  • Yield: 8 servings
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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


  1. 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.
  2. Combine the bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs.
  3. 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.