1 Video | Photo: Ciabatta Stuffing with Chestnuts and Pancetta Recipe
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.
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By roninh78
on February 11, 2013
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Best stuffing ever!!! Need to put it into rotation for Thanksgiving & remember as a Sunday side dish instead of boring mashed potatoes or rice. The chestnuts were a bit of a pain to peel couldn't find them already done.
By bumble*bee2010
Richland, WA
on January 22, 2013
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This is the BEST stuffing i have ever made or eaten in my life!!! I made a couple changes. 1st i used 1 pound of bacon instead of pancetta. 2nd i left out the nuts completely. and 3rd, i used 1 1/2 cups of broth instead of 1 cup. My husband doesnt even like stuffing at all (wont even touch his mother's stuffing, but this stuffing he couldn't get enough of. He talked about this recipe for 2 weeks afterwards and told people he doesnt even like stuffing. This will be the only stuffing recipe i use for now on:-
By paulsicari_2732447
Arlington, VA
on December 25, 2012
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Great flavors. The chestnuts are delicious surprise. This would go great for an Italian-American Thanksgiving. I had some hard to please eaters (including kids at the table and it was enjoyed by all.
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