Prep 20 mins
Cook 1 min
This is a GREAT stuffing recipe. BF couldn't get enough! Simply delicious! Recipe courtesy Giada De Laurentiis and FoodNetwork
- 88.74 ml butter
- 226.79 g pancetta, cut into 1/4 inch dice
- 2 large onions, finely chopped
- 2 carrots, peeled and finely chopped
- 3 stalk celery, finely chopped
- 29.58 ml chopped fresh rosemary leaves
- 3 clove garlic, chopped
- 2 (419.57 g) jarroasted peeled whole chestnuts, coarsely broken
- 59.14 ml chopped fresh Italian parsley
- 453.59 g day-old ciabatta, cut into 3/4 inch cubes
- 158.51 ml freshly grated parmesan cheese
- 236.59 ml canned low sodium chicken broth (or more)
- salt & freshly ground black pepper
- 2 large eggs, beaten to blend
- Preheat oven to 350 degrees F.
- 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.
- 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.
My brother-in-law made this one Thanksgiving and it was simply fabulous. Five stars doesn't do it justice. Everyone raved about it. I've made it a few times since and it always is a hit.