BACON GREEN ONION STUFFING

Ingredients:

• 1 ½ lb. French or Italian bread, cut into ¾-inch cubes
• 12 slices bacon, coarsely chopped
• 2 yellow onions, finely chopped (about 3 cups)
• 5 celery stalks, cut into ¼-inch pieces (about 2 ¼ cups)
• 6 large sprigs of fresh thyme
• 2 large sprigs of fresh rosemary
• 6 garlic cloves, finely chopped
• ¾ cup dry white wine
• 2 ½ cups reduced-sodium chicken broth
• 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes, plus butter to coat baking dish
• 8 green onions, thinly sliced
• ⅓ cup finely chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten

Instructions:

1. Preheat oven to 350°F. Butter a 13x9-inch baking dish.
2. Spread bread on 2 large, rimmed baking sheets. Bake for about 15 minutes, or just until dried but not browned. Cool.
3. Meanwhile, heat a large deep skillet over medium-high heat. Add bacon and cook, stirring often, for about 7 minutes, or until crisp. Using a slotted spoon, transfer bacon to a plate. Pour off all but ⅓ cup bacon grease.
4. Add onions to same skillet and cook, stirring occasionally, for about 3 minutes, or until tender. Add celery, thyme and rosemary and cook, stirring occasionally, for about 4 minutes, or until onions are translucent. Stir in garlic and continue cooking, stirring often, for about 6 minutes, or until vegetables begin to brown. Add wine and cook for about 4 minutes, or until wine has evaporated but vegetables are still very moist.
5. Add broth and butter, bring to a simmer, and simmer for about 8 minutes, or until liquid is reduced by half. Transfer mixture to a large bowl and cool slightly; remove and discard thyme and rosemary stems.
6. Stir green onions and parsley into vegetable mixture. Add bread cubes, reserved bacon, 2 tsp. salt and ½ tsp. pepper, and mix well. Mix in eggs. Spread stuffing in prepared baking dish and cover with aluminum foil.
7. Bake for 50 minutes, or until stuffing is heated through and puffed. Remove foil and bake for about 20 minutes, or until golden brown. Serve hot.

Make-ahead
Unbaked stuffing can be made up to 6 hours ahead and refrigerated; add 10 minutes to baking time.