Ingredients
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10 cups stale bread cubes (1/2-inch cubes)
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4 cups pre-cut butternut squash cubes
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6 slices bacon, chopped
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3 tbsp olive oil
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4 celery sticks, finely chopped
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2 medium carrots, finely chopped
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2 large onions, finely chopped
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1 tbsp finely chopped fresh rosemary
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1 1/4 cups chicken or turkey broth
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3 large eggs
Steps
1
Preheat oven to 300°F. Arrange the bread cubes on a large rimmed baking sheet. Toast 6–8 min., until dry. Cool bread cubes completely. Finely chop the butternut squash cubes. Increase oven to 400°F.
2
In a large pot, combine the bacon and oil. Cook on medium 8–10 min., until bacon is crispy, stirring often. With slotted spoon, transfer bacon to a bowl.
3
To same skillet, add the celery, carrots, onions, rosemary, and butternut squash. Season with salt and pepper. Cook 12–14 min., until vegetables begin to soften, stirring often. Transfer to a large bowl and cool slightly.
4
To bowl with vegetables, add toasted bread cubes, broth, eggs, and cooked bacon. Season with salt and pepper. Mix until well combined. Transfer to a 3-qt baking dish. Cover with foil and bake 15 min. Remove foil and bake another 15–20 min., until top is golden brown.
Tips
Toast bread cubes ahead up to 2 days. In step 4, bake mixture 15 min., then keep at room temperature up to 2 hours. Finish in 400°F oven 15 min. to brown top.
