Categories: Sides
Ingredients
- 1 stick unsalted butter, plus more for the baking dish
- 6 slices thick-cut bacon, chopped
- 2 large onions, chopped
- 1 bunch scallions, thinly sliced (white and green parts separated)
- Kosher salt
- 1 tbsp. chopped fresh rosemary
- 3 cups chicken broth
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- Black pepper
- 1 stale 2-lb. loaf crusty white bread, cut into 1/2-inch cubes
Directions
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Preheat the oven to 375. Butter a shallot 3-quart baking dish. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tbsp. butter, the onions, scallion whites and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 tsp salt; bring to a simmer, then remove from the heat.
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Whisk the eggs in a large bowl. Whisk in the Parmesan, parsley, and 1 tbsp. pepper. Stir in all but 2 tbsp. scallion greens. Stir in the bread cubes and bacon mixture.
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Transfer the stuffing to the prepared dish. Dot with the remaining 2 tbsp. butter. Cover with foil and bake 30 minutes. Uncover and bake until browned, 20-30 minutes more. Top with the reserved scallion greens.