VEGETARIAN CIABATTA STUFFING WITH MUSHROOMS AND CHESTNUTS

Vegetarian Ciabatta Stuffing with Mushrooms and Chestnuts image

This flavorful, filling stuffing makes a decadent vegetarian holiday side.

Provided by Betty Crocker Kitchens

Time 1h50m

Yield 16

Number Of Ingredients 14

Ingredients

8 cups 1/2-inch cubes ciabatta bread (from 1-lb loaf)
1/2 cup butter
1 cup diced shallots
1/2 cup diced celery
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb cremini mushrooms, stemmed and thinly sliced
1 package (5.2 oz) peeled and roasted chestnuts, coarsely chopped (1 cup)
2 cups Progresso™ broth vegetable (from 32-oz carton)
2 eggs, slightly beaten
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh thyme leaves
1/4 teaspoon grated nutmeg
1 cup shredded Gruyère cheese (4 oz)

Steps:

Heat oven to 325°F. Place cubed bread on ungreased cookie sheet; bake 10 to 15 minutes or until dry and crispy. Cool completely on cookie sheet.
Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Cook shallots, celery, salt and pepper in butter 6 to 8 minutes, stirring occasionally, until tender. Increase heat to medium-high; add mushrooms, and cook 6 to 8 minutes longer or until mushrooms release juices and begin to brown. Stir in chestnuts and broth; heat to simmering. Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom. Remove from heat; cool 5 minutes.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. In large bowl, mix eggs, herbs and nutmeg. Stir in bread. Pour mushroom mixture over ingredients in bowl. Stir to combine. Pour into baking dish. Cover with foil; bake 30 minutes. Uncover; bake 12 to 15 minutes longer or until hot in center and top is browned and crispy. Top with cheese. Cool 5 minutes before serving.

Nutrition Facts : Calories 180, Carbohydrate 17 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g