Ciabatta Stuffing With Chestnuts And Pancetta
- 6 tablespoons butter - (3/4 stick)
- 8 ounces pancetta cut 1/4" dice
- 2 large onions finely chopped
- 2 carrots peeled, chopped fine
- 3 celery stalks finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 3 garlic cloves chopped
- 2 jars roasted peeled chestnuts - (7.4 oz ea) coarsely broken
- 1/4 cup chopped fresh Italian parsley leaves
- 1 pound day-old ciabatta bread cut 3/4" cubes
- 2/3 cup freshly-grated Parmesan
- 1 cup canned low-salt chicken broth or more if needed
- Salt to taste
- Freshly-ground black pepper to taste
- 2 large eggs beaten to blend
Preheat oven to 350 degrees.
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.
This recipe yields 8 to 10 servings.