Whole Wheat Stuffing With Pancetta, Chestnuts, And Parmesan Recipe

Name: Whole Wheat Stuffing With Pancetta, Chestnuts, And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-pound loaf rustic whole wheat bread, cut (with crust) into 1/2- to 3/4-inch cubes (about 10 cups); 2 tablespoons (or more) extra-virgin olive oil; 4 ounces 1/4-inch-thick slices pancetta (Italian bacon), cut into 1/4-inch cubes; 1 7.25-to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts,* broken into 1/2-inch pieces; 1 cup chopped shallots (about 4 large); 1 teaspoon minced fresh thyme; 1/2 teaspoon minced fresh rosemary; 3 cups low-salt chicken broth; 2 large eggs; 1 cup finely grated Parmesan cheese

Servings: persons

1 1-pound loaf rustic whole wheat bread, cut (with crust) into 1/2- to 3/4-inch cubes (about 10 cups)
2 tablespoons (or more) extra-virgin olive oil
4 ounces 1/4-inch-thick slices pancetta (Italian bacon), cut into 1/4-inch cubes
1 7.25-to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts,* broken into 1/2-inch pieces
1 cup chopped shallots (about 4 large)
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
3 cups low-salt chicken broth
2 large eggs
1 cup finely grated Parmesan cheese

1
Position rack in center of oven and preheat to 375u00b0F. Toss bread cubes and 2 tablespoons oil in large bowl. Spread in single layer on large rimmed baking sheet. Sprinkle with salt and freshly ground black pepper. Bake until bread cubes are golden and slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return bread cubes to same large bowl.
2
Saute pancetta in heavy large skillet over medium heat until crisp, adding oil if dry, about 6 minutes. Tilting skillet to allow pan drippings to accumulate at 1 end and using slotted spoon, transfer pancetta to bowl with bread cubes. Add chestnuts and shallots to drippings in skillet; saute until beginning to brown, about 6 minutes. Add thyme and rosemary; stir 1 minute. Transfer mixture to bowl with bread. DO AHEAD:
3
Preheat oven to 375u00b0F. Generously butter 13x9x2-inch glass baking dish. Boil 3 cups broth in medium saucepan until reduced to 1 1/2 cups, 6 to 8 minutes. Whisk eggs in another large bowl. Mix in cheese. Gradually whisk in broth. Pour broth mixture over chestnut-bread mixture. Sprinkle with black pepper and stir well.
4
Transfer stuffing to prepared baking dish. Cover dish with foil and bake 25 minutes. Remove foil and bake uncovered until top is golden brown and slightly crisp around edges, about 20 minutes longer.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 1-pound loaf rustic whole wheat bread, cut (with crust) into 1/2- to 3/4-inch cubes (about 10 cups), 2 tablespoons (or more) extra-virgin olive oil, 4 ounces 1/4-inch-thick slices pancetta (Italian bacon), cut into 1/4-inch cubes, 1 7.25-to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts,* broken into 1/2-inch pieces, and more.

Yes, Whole Wheat Stuffing With Pancetta, Chestnuts, And Parmesan falls under the General 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.

Whole Wheat Stuffing With Pancetta, Chestnuts, And Parmesan

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