- 1 of 3 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.
- 2 of 3 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.
- 3 of 3 To serve, fluff with a fork and dot with remaining 2 tbsp butter.
Servings Per Recipe: 8
Per Serving: 26 g Fat, total, 591 kcal cal., 8 g sat. fat, 119 mg chol., 2 g fiber, 77 g carb., 12 g pro., 672 mg sodium