Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 8 to 10 servings
- 2 tablespoons (1/4 stick) butter
- 12 ounces bacon cut into ¼ inch slices
- 1 ½ large onions, finely chopped
- 4 carrots, peeled and finely chopped
- 3 celery stalks, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 3 garlic cloves, finely chopped
- 6 ounces peeled and chopped hazelnuts (or 4 ounces of pine nuts)
- 1/4 cup chopped fresh Italian parsley leaves
- 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
- 2/3 cup freshly grated Parmesan
- 1 cup (or more, as needed to moisten) canned low-salt chicken broth
- Salt and freshly ground black pepper
- 2 large eggs, beaten to blend
Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 1 tablespoon of butter in a heavy large skillet over medium heat. Add the bacon and sauté until crisp and golden, about 10 minutes. Using a slotted spoon transfer the bacon to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Sauté until the onions are very tender, about 12 minutes. Gently stir in the parsley. Transfer the onion mixture to the large bowl with the bacon. Add the bread, hazelnuts or pine nuts and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.