CH ESTNUT-AN D-PANCETTA CIABATTA DRESSING

By akselden

Ingredients

• 6 tbsp unsalted butter, divided
• 1/2 lb. pancetta, diced
• 3 celery stalks, diced
• 3 cloves garlic, chopped
• 2 medium carrots, diced
• 2 large onions, diced
• 2 tbsp chopped fresh rosemary
• 2 cans (10 oz. each) roasted chestnuts,
• peeled and coarsely chopped
• 12 oz. day-old ciabatta bread, cubed
• 2/3 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1 cup low-sodium chicken broth
• 2 eggs, lightly beaten
• Salt and pepper to taste

Preparation

Step 1

Heat oven to 350°F. Spray 13" x 9" x 2" baking dish with nonstick cooking spray. In large skillet melt 2 tbsp butter over medium high heat. Add pancetta and cook until crisp. With slotted spoon remove pancetta to large bowl. Add rest of butter to skillet with celery, garlic, carrots, onions and rosemary; cook until tender, about 12-15 min. Stir in chestnuts. Combine vegetable mixture with pancetta. Add ciabatta cubes; toss well. Stir in Parmesan, parsley, broth and eggs; season with salt and pepper. Spoon into baking dish; cover with foil. Bake 30 min. Remove foil; continue baking 15 min., or until browned.