Best Ciabatta Stuffing With Chestnuts And Pancetta Recipes

CIABATTA STUFFING WITH CHESTNUTS, MUSHROOMS AND PANCETTA

Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta image

Provided by Giada De Laurentiis

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

6 tablespoons (3/4 stick) butter, plus more for baking dish
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, chopped
2 tablespoons freshly chopped rosemary leaves
1 pound baby bella mushrooms, chopped
Salt and freshly ground black pepper
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely chopped
2/3 cup freshly grated Parmesan
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
1 cup canned low-salt chicken broth, plus more if needed
2 large eggs, beaten
1/4 cup chopped fresh Italian parsley leaves

Steps:

Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish.
Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel.
Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes.
In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients.
Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Remove from the oven and serve.

CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA

Ciabatta Stuffing With Chestnuts and Pancetta image

This is a GREAT stuffing recipe. BF couldn't get enough! Simply delicious! Recipe courtesy Giada De Laurentiis and FoodNetwork

Provided by Cynna

Categories Winter

Time 21m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

6 tablespoons butter
8 ounces pancetta, cut into 1/4 inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 stalks celery, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 cloves garlic, chopped
2 (7 1/2 ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley
1 lb day-old ciabatta, cut into 3/4 inch cubes
2/3 cup freshly grated parmesan cheese
1 cup canned low sodium chicken broth (or more)
salt & freshly ground black pepper
2 large eggs, beaten to blend

Steps:

Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish.
Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
Add the pancetta and saute until crisp and golden, about 10 minutes.
Using a slotted spoon, transfer the pancetta to a large bowl.
Melt the remaining butter in the same skillet over medium-high heat.
Add the onions, carrots, celery, rosemary, and garlic.
Saute until the onions are very tender, about 12 minutes.
Gently stir in the chestnuts and parsley.
Transfer the onion mixture to the large bowl with the pancetta.
Add the bread and Parmesan and toss to coat.
Add enough broth to the stuffing mixture to moisten.
Season the stuffing, to taste, with salt and pepper.
Mix in the eggs.
Transfer the stuffing to the prepared dish.
Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes.
Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

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