Ciabatta Stuffing with Chestnuts and Pancetta

 

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Ciabatta Stuffing with Chestnuts and Pancetta
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Course Breads
Prep Time 30 minutes
Cook Time 1 hour, 30 minutes
Servings
servings
Ingredients
Course Breads
Prep Time 30 minutes
Cook Time 1 hour, 30 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
Recipe Notes

Recipe adapted from Foodnetwork.com.

Nutrition Facts
Ciabatta Stuffing with Chestnuts and Pancetta
Amount Per Serving
Calories 431 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 83mg 28%
Sodium 1090mg 45%
Potassium 452mg 13%
Total Carbohydrates 50g 17%
Dietary Fiber 4g 16%
Sugars 7g
Protein 13g 26%
Vitamin A 48%
Vitamin C 26%
Calcium 14%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.