French Bread Stuffing with Pancetta, Figs and Hazelnuts

washingtonpost.com

Dana

1 pound French bread, preferably baguette-style, torn into bite-size pieces (about 14 cups)

2 tablespoons olive oil, divided, plus more for the baking dish

4 shallots (13 ounces total), peeled and coarsely chopped

4 ounces pancetta, diced

1 ½ teaspoons fine salt, divided, plus more to taste

2 medium apples (1 pound total), any variety, peeled, if desired, cored and coarsely chopped

2 stalks celery, diced

1 cup (6 ounces) dried figs, stemmed and coarsely chopped

½ cup (2 ounces) coarsely chopped toasted, skinned hazelnuts (see Where to buy and Notes)

2 tablespoons minced fresh sage

2 teaspoons minced fresh rosemary

½ teaspoon freshly ground black pepper, plus more to taste

3 cups no-salt-added chicken or vegetable broth

3 large eggs, lightly beaten

Directions at washingtonpost.com

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