Ciabatta Stuffing With Chestnuts And Pancetta

Name: Ciabatta Stuffing With Chestnuts And Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 8 ounces pancetta, cut into 1/4 inch dice; 2 large onions, finely chopped; 2 carrots, peeled and finely chopped; 3 stalks celery, finely chopped; 2 tablespoons chopped fresh rosemary leaves; 3 cloves garlic, chopped; 2 (7 1/2 ounce) jars roasted peeled whole chestnuts, coarsely broken; 1/4 cup chopped fresh Italian parsley; 1 lb day-old ciabatta, cut into 3/4 inch cubes; 2/3 cup freshly grated parmesan cheese; 1 cup canned low sodium chicken broth (or more); salt & freshly ground black pepper; 2 large eggs, beaten to blend

Servings: persons

6 tablespoons butter
8 ounces pancetta, cut into 1/4 inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 stalks celery, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 cloves garlic, chopped
2 (7 1/2 ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley
1 lb day-old ciabatta, cut into 3/4 inch cubes
2/3 cup freshly grated parmesan cheese
1 cup canned low sodium chicken broth (or more)
salt & freshly ground black pepper
2 large eggs, beaten to blend

1
Preheat oven to 350 degrees F.
2
Butter a 15 by 10 by 2-inch glass baking dish.
3
Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
4
Add the pancetta and saute until crisp and golden, about 10 minutes.
5
Using a slotted spoon, transfer the pancetta to a large bowl.
6
Melt the remaining butter in the same skillet over medium-high heat.
7
Add the onions, carrots, celery, rosemary, and garlic.
8
Saute until the onions are very tender, about 12 minutes.
9
Gently stir in the chestnuts and parsley.
10
Transfer the onion mixture to the large bowl with the pancetta.
11
Add the bread and Parmesan and toss to coat.
12
Add enough broth to the stuffing mixture to moisten.
13
Season the stuffing, to taste, with salt and pepper.
14
Mix in the eggs.
15
Transfer the stuffing to the prepared dish.
16
Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes.
17
Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons butter, 8 ounces pancetta, cut into 1/4 inch dice, 2 large onions, finely chopped, 2 carrots, peeled and finely chopped, and more.

Yes, Ciabatta Stuffing With Chestnuts And Pancetta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!