• Heat a large skillet over medium-high heat. Add bacon and cook 8 minutes, turning once, until crispy. Remove to a plate, leaving bacon fat. Chop bacon.

  • Add carrot, celery and onion to skillet and cook 8 minutes, stirring frequently. Add broth and 2 tbsp of the butter; bring to a simmer. Stir in bread cubes, chestnuts, salt and pepper. Cover, remove from heat and let stand 5 minutes.

  • To serve, fluff with a fork and dot with remaining 2 tbsp butter.

Nutrition Facts

591 calories; 26 g total fat; 119 mg cholesterol; 672 mg sodium. 77 g carbohydrates; 12 g protein;