Vegetarian Ciabatta Stuffing With Mushrooms And Chestnuts Food

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CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA



Ciabatta Stuffing with Chestnuts and Pancetta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 350 degrees F.
  • 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.

CIABATTA STUFFING WITH CHESTNUTS, MUSHROOMS AND PANCETTA



Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h25m

Yield 10 to 12 servings

Number Of Ingredients 15

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

Steps:

  • Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish.
  • Melt 2 tablespoons of butter in a large heavy 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 plate lined with a paper towel.
  • Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes.
  • In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients.
  • Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Remove from the oven and serve.

VEGETARIAN CIABATTA STUFFING WITH MUSHROOMS AND CHESTNUTS



Vegetarian Ciabatta Stuffing with Mushrooms and Chestnuts image

This flavorful, filling stuffing makes a decadent vegetarian holiday side.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 16

Number Of Ingredients 14

8 cups 1/2-inch cubes ciabatta bread (from 1-lb loaf)
1/2 cup butter
1 cup diced shallots
1/2 cup diced celery
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb cremini mushrooms, stemmed and thinly sliced
1 package (5.2 oz) peeled and roasted chestnuts, coarsely chopped (1 cup)
2 cups Progresso™ broth vegetable (from 32-oz carton)
2 eggs, slightly beaten
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh thyme leaves
1/4 teaspoon grated nutmeg
1 cup shredded Gruyère cheese (4 oz)

Steps:

  • Heat oven to 325°F. Place cubed bread on ungreased cookie sheet; bake 10 to 15 minutes or until dry and crispy. Cool completely on cookie sheet.
  • Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Cook shallots, celery, salt and pepper in butter 6 to 8 minutes, stirring occasionally, until tender. Increase heat to medium-high; add mushrooms, and cook 6 to 8 minutes longer or until mushrooms release juices and begin to brown. Stir in chestnuts and broth; heat to simmering. Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom. Remove from heat; cool 5 minutes.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. In large bowl, mix eggs, herbs and nutmeg. Stir in bread. Pour mushroom mixture over ingredients in bowl. Stir to combine. Pour into baking dish. Cover with foil; bake 30 minutes. Uncover; bake 12 to 15 minutes longer or until hot in center and top is browned and crispy. Top with cheese. Cool 5 minutes before serving.

Nutrition Facts : Calories 180, Carbohydrate 17 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA



Ciabatta Stuffing With Chestnuts and Pancetta image

This is a GREAT stuffing recipe. BF couldn't get enough! Simply delicious! Recipe courtesy Giada De Laurentiis and FoodNetwork

Provided by Cynna

Categories     Winter

Time 21m

Yield 8-10 serving(s)

Number Of Ingredients 14

6 tablespoons butter
8 ounces pancetta, cut into 1/4 inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 stalks celery, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 cloves garlic, chopped
2 (7 1/2 ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley
1 lb day-old ciabatta, cut into 3/4 inch cubes
2/3 cup freshly grated parmesan cheese
1 cup canned low sodium chicken broth (or more)
salt & freshly ground black pepper
2 large eggs, beaten to blend

Steps:

  • Preheat oven to 350 degrees F.
  • 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.

MUSHROOM & CHESTNUT STUFFING



Mushroom & Chestnut Stuffing image

This is my ultimate stuffing recipe, perfect for the Christmas turkey! The chestnuts add that little something extra for the festive season.

Provided by MissMandie

Categories     European

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups chestnuts, roasted and chopped
1 1/2 cups mushrooms, chopped
1 1/2 cups butter
1 onion, chopped
3 garlic cloves, minced
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1/4 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups chicken broth (2 cubes chicken stock & approx. 400mL water)
1 loaf day-old bread, cubed
1 egg, lightly beaten
1/4 cup milk

Steps:

  • To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 190C oven. Let cool for 10 minutes and then peel and chop.
  • In a large pot over low heat, heat the butter then add onions. Sauté for about 3 minutes or until soft. Meanwhile lightly grind sage, rosemary, thyme and pepper together.
  • Stir in minced garlic, chestnuts, mushroom, herbs and spice mix and sauté for a further 4-5 minutes.
  • Beat egg and milk together and pour over cubed bread.
  • Drizzle bread with warm broth and toss to ensure even coverage.
  • Toss through cooked mixture gentle with your hands to coat everything well.
  • Set aside to cool.
  • Spoon some stuffing loosely in neck cavity, pull neck skin over stuffing and fasten to turkey's back with a short skewer. Loosely spoon stuffing into body cavity, tuck the legs under the band of skin that crosses the tail or reset the legs into the leg clamp. Or tie the legs to the tail with kitchen string. Twist the wing tips under the back.

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