Ciabatta Stuffing with Chestnuts and Pancetta

Name: Ciabatta Stuffing with Chestnuts and Pancetta
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 6 Tbsps (3/4 stick) butter; 2 carrots, peeled and finely chopped; 3 celery stalks, finely chopped; 420 grams roasted peeled whole chestnuts, coarsely broken; 454 grams day-old ciabatta bread, cut into 3/4-inch cubes; 2 larges eggs, beaten to blend; 2 Tbsps chopped fresh rosemary leaves; 3 garlic cloves, chopped; 237 milliliters (or more) canned low-salt chicken broth; 2 larges onions, finely chopped; 227 grams pancetta, cut into 1/4-inch dice; 158 milliliters freshly grated Parmesan; 59 milliliters chopped fresh Italian parsley leaves; 10 servings Salt and freshly ground black pepper

You can never have too many side dish recipes, so give Ciabatta Stuffing with Chestnuts and Pancettan a try. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 405 calories, 12g of protein, and 20g of fat. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up pancetta, salt and pepper, low-salt chicken broth, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta, Ciabatta Stuffing with Chestnuts and Raisins, and Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan are very similar to this recipe.

Instructions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Glass Baking Pan

Frying Pan

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.

Ingredients you will need

Pancetta

Butter

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Add the onions, carrots, celery, rosemary, and garlic.

Ingredients you will need

Rosemary

Carrot

Celery

Garlic

Onion

Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley.

Ingredients you will need

Chestnuts

Parsley

Onion

Transfer the onion mixture to the large bowl with the pancetta.

Ingredients you will need

Pancetta

Onion

Equipment you will use

Bowl

Add the bread and Parmesan and toss to coat.

Ingredients you will need

Parmesan

Bread

Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper.

Ingredients you will need

Salt And Pepper

Stuffing

Broth

Mix in the eggs.

Ingredients you will need

Egg

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.

Ingredients you will need

Stuffing

Equipment you will use

Oven

Aluminum Foil

Equipment

Ingredients

Servings:

6Tbsps

(3/4 stick) butter 2

carrots, peeled and finely chopped 3

celery stalks, finely chopped 420grams

roasted peeled whole chestnuts, coarsely broken 454grams

day-old ciabatta bread, cut into 3/4-inch cubes 2larges

eggs, beaten to blend 2Tbsps

chopped fresh rosemary leaves 3

garlic cloves, chopped 237milliliters

(or more) canned low-salt chicken broth 2larges

onions, finely chopped 227grams

pancetta, cut into 1/4-inch dice 158milliliters

freshly grated Parmesan 59milliliters

chopped fresh Italian parsley leaves 10servings

Salt and freshly ground black pepper

Recommended wine: Chianti, Verdicchio, Trebbiano

Ciabatta can be paired with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.

Piccini Chianti Classico

Bright ruby with a hint of purple. Plum, violet notes mix with lush, ripe wild berries. Expansive and alive on the palate, with a lingering, velvety mouth feel. The long finish is buried in fruit.A versatile wine, best served at 64ºF, fantastic with juicy red meats, grilled or roasted.