Food Network: Ciabatta Stuffing with Chestnuts and Pancetta

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Ciabatta Stuffing with Chestnuts and Pancetta
Recipe courtesy Giada De Laurentiis

Ingredients
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan

1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Instructions
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.