1/4 pound bacon (four to five slices), reduce 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter
2 cups chopped yellow onion
1 cup chopped celery
1 tablespoon plus 1/2 teaspoon chicken seasoning
2 teaspoons minced garlic clove
12 to 14 cups cubed (1/2-inch) day-old French bread
2 cups reduced-sodium chicken broth
2 large eggs, gently beaten
1/2 cup chopped fresh parsley
two tablespoons finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon Baby Bam
Directions
Position rack in center of oven and preheat the oven to 400°F.
Heat a medium skillet over medium-high temperature and add some bacon. Prepare, stirring frequently, until bacon is crisp and golden brown, about four to five minutes.
Add 4 tablespoons the butter and also the onion and celery towards the pan using the bacon and prepare before the vegetables are soft, about five to six minutes.
Add some chicken seasoning and garlic clove and prepare for just two more minutes.
Transfer the mix to some large mixing bowl and add some bread cubes, chicken broth, beaten eggs, parsley, scallions, salt, pepper, and Baby Bam. Utilizing a wooden spoon, stir to completely combine. Reserve the skillet for later.
Using 1 tablespoon from the remaining butter, coat the edges and bottom of the baking dish and transfer the bread mixture towards the buttered baking dish.
Within the same skillet that you cooked the bacon, melt the rest of the 3 tablespoons butter over medium heat.
Carefully drizzle the melted butter over the top bread mixture within the baking dish.
Cover the baking dish with aluminum foil and bake for half an hour.
Using oven mitts or pot holders, carefully take away the baking dish in the oven and take away the aluminum foil. Be cautious of steam!
Using oven mitts or pot holders, return the baking dish towards the oven and then bake until surface of stuffing is golden brown and slightly crispy, about twenty minutes longer.
Using oven mitts or pot holders, take away the baking dish in the oven and serve.
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