Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta

Name: Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams baby bella mushrooms, chopped; 6 Tbsps (3/4 stick) butter, plus more for baking dish; 2 carrots, diced; 2 celery stalks, diced; 420 grams roasted peeled whole chestnuts, coarsely chopped; 454 grams day-old ciabatta bread, cut into 3/4-inch cubes; 2 larges eggs, beaten; 3 garlic cloves, chopped; 237 milliliters canned low-salt chicken broth, plus more if needed; 2 larges onions, diced; 227 grams pancetta, cut into 1/4-inch dice; 158 milliliters freshly grated Parmesan; 59 milliliters chopped fresh Italian parsley leaves; 2 Tbsps freshly chopped rosemary leaves; 12 servings Salt and freshly ground black pepper

Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta might be just the side dish you are searching for. One portion of this dish contains around 11g of protein, 16g of fat, and a total of 343 calories. This recipe serves 12. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. A mixture of salt and pepper, butter, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Thanksgiving event.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish.

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Butter

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Glass Baking Pan

Oven

Melt 2 tablespoons of butter in a large heavy skillet over medium heat.

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Butter

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Frying Pan

Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel.

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Pancetta

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Slotted Spoon

Paper Towels

Melt the remaining butter in the same skillet over medium-high heat.

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Butter

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Frying Pan

Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste.

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Salt And Pepper

Mushrooms

Rosemary

Carrot

Celery

Garlic

Onion

Saute until the onions are very tender, about 12 minutes.

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Onion

In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread.

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Vegetable

Chestnuts

Parmesan

Bread

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Bowl

Add enough broth to the stuffing mixture to moisten.

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Stuffing

Broth

Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients.

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Salt And Pepper

Pancetta

Stuffing

Parsley

Egg

Transfer the stuffing to the prepared dish.

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Stuffing

Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes.

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Stuffing

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Oven

Remove from the oven and serve.

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Oven

Equipment

Ingredients

Servings:

454grams

baby bella mushrooms, chopped 6Tbsps

(3/4 stick) butter, plus more for baking dish 2

carrots, diced 2

celery stalks, diced 420grams

roasted peeled whole chestnuts, coarsely chopped 454grams

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

eggs, beaten 3

garlic cloves, chopped 237milliliters

canned low-salt chicken broth, plus more if needed 2larges

onions, diced 227grams

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

freshly grated Parmesan 59milliliters

chopped fresh Italian parsley leaves 2Tbsps

freshly chopped rosemary leaves 12servings

Salt and freshly ground black pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. 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 Castello di Meleto Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.