Ciabatta Stuffing W Pancetta And Chestnuts |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My theme for Christmas dinner was ITALIAN. This is the dish that stole the night, I should have just made several batches of this, because it was all any one was eating. Definitely a must-try!! Ingredients:
3/4 stick butter |
1/2 # pancetta, cut into 1/4” dice, about 1/2inch thick cut of meat |
2 large onions, finely chopped |
2 carrots, peeled and finely chopped |
3 celery stalks, finely chopped |
2 tbsp rosemary, chopped |
3 garlic cloves, minced |
2 small cans chestnuts, coarsely broken |
1 # ciabatta bread, day-old, cut into 3/4 inch cubes |
2/3 cup parmesan cheese |
1/4 cup parsley |
1 cup, or more, chicken broth |
salt and pepper |
2 large eggs, beaten |
Directions:
1. Preheat oven to 350
2. Butter a large GLASS baking dish (15 x 10)
3. Melt 2 tbsp butter in a skillet over medium-high heat, add pancetta and sauté for 10 minutes. Transfer to a large bowl
4. Melt remaining butter in the skillet, add onions, carrots, celery, rosemary, and garlic.
5. Sauté until tender, 12 minutes.
6. Gently stir in chestnuts and parsley, transfer mixture to pancetta bowl.
7. Add bread and Parmesan cheese, toss to coat.
8. Add enough broth to moisten the mixture
9. Add salt and pepper, to taste
10. Mix in the eggs, and transfer to prepared baking dish.
11. Cover with a large sheet of buttered foil (butter side down)
12. Bake for 35minutes, then uncover and bake an additional 15 minutes longer
13. *Now when I mad this recipe, I accidentally left out the eggs, and everything still turned out great
14. * I sprinkled fresh rosemary leaves on the finished dish to add extra flavor and texture.
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