1. Cut the bread into 1 inch cubes. Place onto a baking sheet and let sit uncovered at room temperature for 12 to 24 hours, or toast in a 300 degrees F oven until crisp, about 20-30 minutes. 

2. Preheat oven to 375 degrees F. 

3. Place a large skillet over medium high heat. Cook the bacon until slightly crisp, about 5 minutes. When done, remove from the pan and drain on a paper towel. 

4. Wipe the skillet to remove some of the bacon drippings and return to the heat. Add 3 tablespoons of the butter. Once the butter has melted, add the celery and onion. Cook, stirring occasionally until the celery and onion are soft, about 5 to 6 minutes. 

5. Place the bread, bacon, celery, onion, chestnuts, and raisins into a large bowl. Season with the poultry seasoning, salt, and pepper. Mix until everything is incorporated evenly. 

6. In a medium bowl, whisk together the chicken broth and eggs. Pour the liquid over everything and toss together. Let the mixture sit for a minute, then toss again. Repeat a few times until all the liquid has been absorbed. 

7. Transfer the mixture to a large baking dish, around 9 x 12 inch in size. Dot the top with the remaining butter. 

8. Cover with foil and bake for 30 minutes. Remove the foil and cook for another 35 minutes, or until the stuffing is crispy and golden brown on top. If not serving immediately, remove stuffing from the oven after the first bake. Proceed with the second bake when it’s nearly time to serve.