ingredients
1 (8 oz) package Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon, cut into 1/4 inch slices
1 yellow onion, finely chopped
2 carrots, peeled and finely chopped
1 cup walnuts, chopped
1/4 cup fresh sage, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 loaf ciabatta bread (about 1 lb), cut into 1/2 inch cubes
1 cup low-sodium chicken broth
2 eggs, lightly beaten
1 (8 oz) package Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon, cut into 1/4 inch slices
1 yellow onion, finely chopped
2 carrots, peeled and finely chopped
1 cup walnuts, chopped
1/4 cup fresh sage, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 loaf ciabatta bread (about 1 lb), cut into 1/2 inch cubes
1 cup low-sodium chicken broth
2 eggs, lightly beaten
DIRECTIONS
Preheat oven to 350°F.
In large skillet over medium heat, fry bacon until just golden. Remove bacon to large mixing bowl; set aside.
Add onion and carrots to same skillet and cook, stirring occasionally, until onions are translucent and carrot is tender, about 8-10 minutes.
Add walnuts, sage and garlic; stir well. Cook 1-2 minutes, until fragrant. Transfer mixture to mixing bowl with bacon and stir well. Add salt and pepper; stir well. Add bread cubes and stir to combine.
Pour chicken broth into mixing bowl and toss to combine. Bread should be lightly moistened. Add eggs; stir well. Transfer mixture to 9x13-inch glass baking dish.
Cover with foil and bake 30 minutes. Uncover and broil 4-6 minutes, until bread cubes are golden.