CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA

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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

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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