Turkey Stuffing with Brussels Sprouts and Bacon (side dish)

Ingredients:

• 110g unsalted butter, plus extra for greasing the pan
• 6 thick slices bacon, cut into 0.5 cm thick pieces.
• 450 g Brussels sprouts, trimmed and thinly sliced
• 1 large onion, chopped
• 4 large stalks celery, chopped
• 1 cup canned roasted chestnuts, chopped
• 2 cloves garlic, crushed
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh sage
• 2.5 cups lightly salted chicken broth
• 2 large eggs
• 12 cups stale multigrain bread, cut into 1cm cubes (about 0.9 kg)
• 0.5 cup chopped fresh parsley

Preparation:

1. Preheat oven to 190°C. Grease a 3-quart baking dish with butter.
2. In a large saucepan or Dutch oven, cook the bacon over medium-high heat, stirring occasionally, until crisp, 7-8 minutes. Add the Brussels sprouts and a pinch of salt and cook, stirring, until wilted, about 2 minutes. Transfer to a bowl.
3. Melt 6 tablespoons of butter in a saucepan. Add the onion, celery, chestnuts, garlic, thyme, sage, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from heat. Let cool slightly, about 5 minutes.
4. Whisk the eggs in a large bowl. Add the bread cubes, Brussels sprout mixture, vegetable broth mixture, and parsley; stir to distribute evenly. Transfer the filling to the prepared baking dish, top with the remaining 2 tablespoons of butter, and cover with foil.
5. Bake the filling until set, about 30 minutes. Remove the foil and bake until golden brown, 25-30 minutes. Let cool for 15 minutes and serve.