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
Directions
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.
1 Video | Photo: Ciabatta Stuffing with Chestnuts and Pancetta Recipe
















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By kenikedw_9667513
Fayetteville, NC
on January 04, 2012
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This is my 3rd year making it...Family loves it! I hate celery so that's the only thing I took out :
By cmsobo820_11541868
scottsdale , AZ
on December 28, 2011
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I made this for Thanksgiving and it was really great. I went ahead a splurged on the chestnuts, but wish I hadn't like many others. They really didn't add much to the stuffing. Mushroom would have been better I think. If you're considering doubling the recipe, THINK AGAIN. I wasn't sure how much to make so I doubled it and ended up throwing a whole pan away :( I LOVE Giada and this is a really great homemade stuffing.
By Fanciful_Floridian
Brandon, FL
on December 26, 2011
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Made this for Christmas dinner in place of my usual signature dressing. All ingredients blended together wonderfully. I used pecans and walnuts (had on hand. This is a far cry from the 'typical' stuffing and is a crowd pleaser. Definitely a keeper!
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