8 cups bread cubes
3 bacon strips
cup minced onion
1 cup chestnuts, roasted and chopped
13 cup chicken broth
1 large egg, lightly beaten
3 tablespoons chopped parsley
teaspoon chopped sage
teaspoon ground black pepper, or to taste
Preheat oven to 350 degrees. Butter a 2-quart baking dish or casserole. Cut a piece of parchment paper to use as a lid and butter it lightly. Spread bread cubes on baking sheets and place in oven until dry, about 8 to 10 minutes. Transfer to a large mixing bowl.
Heat a large skillet over medium heat. Add minced bacon and cook slowly until bacon is crisp. Remove bacon with a slotted spoon and set aside. Add onion and saute, stirring frequently, until tender and translucent, about 5 minutes.
Remove from heat and cool before adding to bread cubes along with the reserved bacon, chestnuts, chicken broth, egg, parsley, sage, and pepper. Toss ingredients together until evenly blended and moistened.
Place the stuffing in the baking dish and cover with parchment paper. Bake stuffing until top and edges are browned and crisp, about 45 minutes. Serve dressing very hot.
Yield: 8 servings
Source: Culinary Institute of America Cookbook
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