rosemary Parmentier bread, cut into 1/2-in. (1-cm) cubes
bacon slices, cut into 1/2-in. (1 cm) pieces
pine nuts, toasted
egg, lightly beaten
2 1/2 cups
sodium-reduced chicken broth
Preheat oven to 350°F (180°C). Spread bread cubes on 2 rimmed baking sheets and bake until bread is almost dry, about 15 min. Let cool then transfer to a large bowl.
In a large skillet, cook bacon over medium heat until crispy, about 12 min. Transfer to a paper towel–lined plate. Set aside. Drain fat from skillet, add onions and mushrooms and sauté over medium-high heat until tender, about 5 min. Add wine and cook until reduced by half, about 3 min. Add mixture to bowl of bread along with bacon, thyme, pine nuts, pepper and egg and mix well.
Grease an 8 × 10-in. (20 × 25 cm) baking dish with olive oil. Add mixture to baking dish and pour broth overtop. Cover with foil and bake for 30 min. Remove foil and continue baking for 8 min. or until top is crispy and golden.
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