chestnut and bacon dressing

By smmthill

Ingredients

• 6 c torn bite-sized piece crusty country- style read (about 1/2 lb)
• 6 bacon slices, chopped
• 1/2 stick (1/4 c) unsalted butter
• 2 onions, chopped
• 4 celery ribs, chopped
• 1 T fresh rosemary leaves, minced
• 1 lb fresh chestnuts, shelled and peeled and choped coarse or 3/4 lb vacuum-packed whole chestnuts, chopped coarse (about 2 c)
• 1/2 c packed fresh flat-leafed parsley leaves, washed, spun dry, and minced
• 2 c turkey giblet stock or chicken broth

Details

Servings 8

Preparation

Step 1

Preheat oven to 325 and butter a 4 qt. baking dish.

In a shallow baking pan arrange bread pieces in one layer and bake in middle of oven, stirring occasionally, until pale golden, about 20 min. Transfer bread to a large bowl.

In a large skillet cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to bread. To fat in skillet add butter, onions, celery, and rosemary and cook over moderately low heat, stirring occasionally, until vegetables are softened. Add chestnuts and cook, stirring, 1 min. Add mixture to bread, tossing well, and stir in parsley and salt and pepper to taste. Transfer dressing to baking dish. (Dressing may be made 1 day ahead and chilled, covered.)

Drizzle dressing with stock or broth and bake, covered, in oven 1 hour. Uncover dressing and bake 30 min. more. (Dressing may be baked with turkey).