Ciabatta Stuffing W Pancetta And Chestnuts
From asheats 16 years agoIngredients
- ¾ stick butter shopping list
- ½ # pancetta, cut into 1/4” dice, about 1/2inch thick cut of meat shopping list
- 2 large onions, finely chopped shopping list
- 2 carrots, peeled and finely chopped shopping list
- 3 celery stalks, finely chopped shopping list
- 2 tbsp rosemary, chopped shopping list
- 3 garlic cloves, minced shopping list
- 2 small cans chestnuts, coarsely broken shopping list
- 1 # ciabatta bread, day-old, cut into ¾ inch cubes shopping list
- 2/3 cup parmesan cheese shopping list
- ¼ cup parsley shopping list
- 1 cup, or more, chicken broth shopping list
- salt and pepper shopping list
- 2 large eggs, beaten shopping list
How to make it
- Preheat oven to 350
- Butter a large GLASS baking dish (15 x 10)
- Melt 2 tbsp butter in a skillet over medium-high heat, add pancetta and sauté for 10 minutes. Transfer to a large bowl
- Melt remaining butter in the skillet, add onions, carrots, celery, rosemary, and garlic.
- Sauté until tender, 12 minutes.
- Gently stir in chestnuts and parsley, transfer mixture to pancetta bowl.
- Add bread and Parmesan cheese, toss to coat.
- Add enough broth to moisten the mixture
- Add salt and pepper, to taste
- Mix in the eggs, and transfer to prepared baking dish.
- Cover with a large sheet of buttered foil (butter side down)
- Bake for 35minutes, then uncover and bake an additional 15 minutes longer
- *Now when I mad this recipe, I accidentally left out the eggs, and everything still turned out great
- * I sprinkled fresh rosemary leaves on the finished dish to add extra flavor and texture.
People Who Like This Dish 3
- Plobracco Nowhere, Us
- notyourmomma South St. Petersburg, FL
- sunny Portland, OR
- craners Coarsegold, CA
- asheats BIG BEAR LAKE, CA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 2
-
All Comments
-
Your Comments