Ciabatta Stuffing with Chestnuts and Pancetta

By Food Network (47,746 recipes)
Ciabatta Stuffing with Chestnuts and Pancetta


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

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  • Prep Time
  • Cook Time
  • Yield
  • 8 to 10 servings


Read the preparation instructions at Food Network


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