Ingredients

3 Tbsp. olive oil
1 small loaf country bread (about 1 lb)
3/4 lb. sliced bacon
2 medium onions
Kosher salt and pepper
2 large carrots
2 stalk celery
3 cups low-sodium chicken broth
1 cup fresh flat-leaf parsley
2 tsp. fresh thyme leaves
1 cup jarred chestnuts
2 large eggs

Directions

Heat oven to 375°F. Oil a 3-qt casserole dish. Place the bread on a rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to a large bowl.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel–lined plate.

Wipe out skillet. Heat the oil in the skillet over medium heat. Add the onions, 1 tsp salt and 1/2 tsp pepper and cook, covered, stirring occasionally, until the onions are very tender and beginning to turn golden, 6 to 8 minutes.

Add the carrots and celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add the broth and bring to a boil. Stir in the parsley and thyme.

Transfer the vegetable mixture to the bowl and toss with the bread. Stir in the bacon and chestnuts. Fold in the beaten eggs. Transfer to the prepared baking dish, cover with foil and bake 10 minutes. Remove the foil and bake until golden brown, 15 to 20 minutes more.