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.