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

1. 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.

2. 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.

3. 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.

Email to a friend | Print this recipe | Back