Tuesday, January 27, 2009

Ciabatta Stuffing with Chestnuts and Pancetta

Cook Time: 1 hr 10 min
Level: Easy
Yield: 8 to 10 servings


* 6 tablespoons (3/4 stick) butter
* 8 ounces pancetta, cut into 1/4-inch dice
* 2 large onions, finely chopped
* 2 carrots, peeled and finely chopped
* 3 celery stalks, finely chopped
* 2 tablespoons chopped fresh rosemary leaves
* 3 garlic cloves, chopped
* 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
* 1/4 cup chopped fresh Italian parsley leaves
* 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
* 2/3 cup freshly grated Parmesan
* 1 cup (or more) canned low-salt chicken broth
* Salt and 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.

From: foodnetwork.com

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