Nob Hill Savory Bacon Rosemary Stuffing

• 4 1/2 cups crusty country bread, torn bite-size pieces (about 1/2 pound)
• 1/2 lb bacon, chopped (Hog Wild brand or good quality apple smoked bacon)
• 1/4 cup unsalted butter
• 1 1/2 onions, chopped
• 3 celery ribs, chopped
• 1/2 tablespoon fresh rosemary leaf, minced
• 1/3 cup fresh flat-leaf parsley, minced
• 1 1/2 cups turkey broth (or chicken broth)

1. Preheat oven to 325u0b0F and butter a 3-quart baking dish.
2. On a baking sheet, toast bread, stirring occasionally, until pale golden, about 20 minutes. Place bread in a bowl.
3. Meanwhile, in a large skillet, cook bacon over medium heat until crisp and transfer with a slotted spoon to bread.
4. To fat in skillet add butter, onions, celery, and rosemary and cook over medium low heat, until onion is translucent (about 7 minutes). Add mixture to bread.
5. Stir in parsley and salt and pepper to taste. Transfer dressing to baking dish.
6. Drizzle dressing with stock and bake, covered, in oven 1 hour. Uncover dressing and bake 30 minutes more. (Dressing may be baked with turkey.).

crusty country bread, bacon, unsalted butter, onions, celery, rosemary leaf, parsley, turkey broth

Taken from www.food.com/recipe/nob-hill-savory-bacon-rosemary-stuffing-148801 (may not work)