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Ciabatta Stuffing with Chestnuts and Pancetta Recipe

Ciabatta Stuffing with Chestnuts and Pancetta

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Thanksgiving

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (169)

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Average Rating:

Total Reviews: 169

Showing 1-10 of 169

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  • 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 :

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  • 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.

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  • 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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  • on December 25, 2011

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    Have been making this for the last two Thanksgivings and my family loves it! I go a bit lighter on the rosemarry and heavier on the pancetta. I also have to roast the chestnuts...but for next year I found a place on line that I can order the roasted chestnuts!

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  • on December 12, 2011

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    Very good stuffing, I made it this year for Thanksgiving. I toasted chestnuts for 25 minutes in the oven, I also add some toasted pecans. Next time I will not add chestnuts at all, I will use pecans only!!!!

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  • on December 09, 2011

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    the best stuffing in the world!!!!!!!!!!!!!!!! I wanted to reduce the calories,so I've used only 2 tbs of butter,and it turned out PERFECT!

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  • on December 05, 2011

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    I used 8oz of hazelnuts instead of 15oz. of chestnuts because that's what I had on hand. For the same reason, I used sauteed serrano ham instead of pancetta. This stuffing was PHENOMENAL. I made it for a post Thanksgiving dinner party where at least two of the guests don't like stuffing. It was by far and away the biggest hit of the night, with rave reviews from everyone.

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  • on December 04, 2011

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    I wanted to try a new stuffing recipe and chose this one. Everyone loved it! I bought the chestnuts (only bought one jar, but when I tasted them, I did not like the texture, so I did not add them. I bought the ciabatta bread three days before making the stuffing to let it get stale---worked perfect.

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  • on December 02, 2011

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    Absolutely excellent! Giada's recipes are always 'spot on' !! I will be making this my 'go to' stuffing recipe for many seasons to come. The flavor is awesome. I thought there was a little more prep time than usual but it was worth every chop and stir. I made it a day ahead but did not allow it to brown the first day. In the frig overnight and then a warm-up and brown right before serving. Delicious. I think that foccacia could work in this recipe - I had to use ciabatta rolls cause that was all I could find - I cut off the four-square ends and did not use those. It worked.

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  • on November 26, 2011

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    I LOVE, LOVE, LOVE this stuffing. I doubled the recipe since I was feeding 15 people and the pan was empty by the end of dinner. Thank goodness I reserved some for us to have the next day. Everyone and I mean everyone kept telling me it was the best stuffing they ever had. It is the perfect combination of flavors & textures. The moist but chewy ciabatta, the earthy flavor of the chestnuts, and the wonderful smell & taste of fresh rosemary combined with the veggies. The only change I made was that I bought my Ciabatta 2 days before Thanksgiving. I cut it up laid it on a large baking sheet, uncovered, tossing once a day and it really dried out which made for excellent stuffing. YOU HAVE TO TRY THIS! The cheapest place to find roasted, peeled chestnuts if Cost Plus, I got a 14.7 ounce jar for only $9.99.

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