- 8 oz bacon, chopped
- 4 tablespoons butter
- 2 large onions, finely chopped
- 2 carrots, peeled and finely chopped
- 3 celery stalks, finely chopped
- 3 garlic cloves, finely minced
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 2 tablespoons brown sugar
- 2 cups roasted and peeled whole chestnuts, coarsely chopped
- 2 cups dried cherries
- 1 large loaf of day-old ciabatta bread, cut into 1-inch cubes
- ⅔ cup freshly grated Parmesan
- 1–2 cups low-sodium chicken broth
- Salt and pepper, to taste
- 3 large eggs
- Preheat oven to 350°F. Butter a large baking or casserole dish (pick one with a lid, if possible).
- Crisp the bacon in a large skillet. Remove with a slotted spoon and place in a large mixing bowl. To the drippings in the pan, add the butter. Once the butter is melted, add the onions, carrots, celery, garlic, herbs, and brown sugar. Sauté until the vegetables are very tender, about 10 minutes. Gently stir in the chestnuts and dried cherries.
- Transfer the onion mixture to the large bowl with the bacon. Add the bread, cheese, and 1 cup of the broth. Toss well, adding more broth as needed to moisten the mixture. Taste the stuffing at this point and adjust the salt and pepper, as needed.
- Whisk the eggs in a small bowl and then add to the stuffing mixture. Toss to combine.
- Transfer the stuffing to the prepared baking dish. Cover the dish and place in the oven for 30-35 minutes. Uncover and bake for another 10-15 minutes, or until the top is golden. Serve warm.