Give your guests the savory, textured stuffing they want, but stud it with the unexpected: chestnuts, bacon, and prunes.
Make Ahead Tips
Up to five days ahead: Prepare dried bread cubes; store in a zip-top bag. The night before: You can prep the dressing ingredients, including sautéing the onions, celery, and bacon. (Before assembling, be sure to reheat the vegetables to liquefy the bacon fat.) Assemble the dressing no more than an hour before baking.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.