Ingredients

8 ounces bacon, cut into ¼ inch dice
2 large onions, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, chopped
2 tablespoons freshly chopped rosemary leaves
1 pound Cremini mushrooms, chopped
Salt and freshly ground black pepper
2 (7 ounce) jars roasted peeled whole chestnuts, coarsely chopped
2/3 cup freshly grated Parmesan
1 pound day-old sourdough bread, cut into 3/4 –inch cubes
1 cup canned low-salt chicken broth, plus more if needed
2 large eggs, beaten
¼ cup chopped fresh Italian parsley leaves

Prep time: 25 minutes
Cook time: 1 hour
Serves 10 to 12

Directions

Preheat oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish.
Melt 2 tablespoons of butter in a large heavy 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 plate lined with a paper towel. Melt remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes. In a large bowl, add the sautéed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked bacon and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients. Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30-45 minutes. Remove from the oven and serve with the 2014 WALT "Blue Jay" Anderson Valley Pinot Noir.