Herbed Bread Dressing with Bacon, Chestnuts & Prunes

Herbed Bread Dressing with Bacon, Chestnuts & Prunes
Photo by Scott Phillips


  • 2 large ribs celery, cut into medium dice (1 cup)
  • ¾ cup coarsely chopped pitted prunes
  • 2 Tbs. chopped fresh sage
  • 1 Tbs. lightly chopped fresh thyme
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 medium yellow onions, cut into medium dice (about 3 cups)
  • 2 cups homemade or low-salt chicken broth
  • + 5 more ingredients
    • ½ tsp. freshly ground black pepper
    • 7 to 8 oz. roasted whole jarred chestnuts, crumbled into small pieces
    • 1 lb. thick-sliced bacon, cut into medium dice
    • 1 1-lb. loaf dense French baguette or artisan-style Italian bread, cut into ¾-inch cubes (10 to 12 cups)
    • 2 large eggs

Put the bread cubes on a wire rack and let them dry completely overnight. Adjust an oven rack to a lower-middle position and heat the oven to 375°F. Put the bread cubes in a large bowl. Lightly grease a 9x13-inch baking dish with a little oil or cooking spray. In a 12-inch skillet over medium h...

View full recipe at Fine Cooking


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