CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
VEGETARIAN CIABATTA STUFFING WITH MUSHROOMS AND CHESTNUTS
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
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
VEGETARIAN MUSHROOM STUFFING
This is a great vegetarian mushroom stuffing--but meat lovers in my family love it too! I have made this earlier in the day and refrigerated it until I'm ready to cook in the oven before dinner--which can save some time. You can also used packaged bread cubes for stuffing as a time saver.
Provided by Cathleen
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium-high heat. Add mushrooms, celery, onion, garlic, salt, sage, thyme, marjoram, and black pepper. Saute for 4 to 5 minutes. Stir in boiling water and wine and turn off heat. Pour in French and whole wheat bread cubes and toss well to coat.
- Pour mixture into a 9x13x2-inch baking pan.
- Bake, uncovered, in the preheated oven until cooked through, about 30 minutes.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 29.9 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 519.9 mg, Sugar 2.7 g
CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA
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
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.
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