0.0 – 0 reviews • Nut Recipes
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
706 |
| Total Fat |
26 g |
| Saturated Fat |
12 g |
| Carbohydrates |
101 g |
| Dietary Fiber |
7 g |
| Sugar |
24 g |
| Protein |
22 g |
| Cholesterol |
114 mg |
| Sodium |
948 mg |
