Ingredients

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.

Reviews & Comments 2

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  • chefmal 16 years ago
    I love chestnuts, but have never tried pancetta. I'll need to save this recipe for future holidays. Thanks!
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    " It was excellent "
    craners ate it and said...
    I can see why they ate it up...just hope it turns out as good as yours..nice post Ash.
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