WHOLE WHEAT STUFFING WITH PANCETTA, CHESTNUTS, AND PARMESAN
Provided by Jeanne Thiel Kelley
Categories Bread Side Bake Thanksgiving High Fiber Dinner Parmesan Rosemary Ham Thyme Chestnut Potluck Bon Appétit Peanut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 375°F. Toss bread cubes and 2 tablespoons oil in large bowl. Spread in single layer on large rimmed baking sheet. Sprinkle with salt and freshly ground black pepper. Bake until bread cubes are golden and slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return bread cubes to same large bowl.
- Sauté pancetta in heavy large skillet over medium heat until crisp, adding oil if dry, about 6 minutes. Tilting skillet to allow pan drippings to accumulate at 1 end and using slotted spoon, transfer pancetta to bowl with bread cubes. Add chestnuts and shallots to drippings in skillet; sauté until beginning to brown, about 6 minutes. Add thyme and rosemary; stir 1 minute. Transfer mixture to bowl with bread. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Boil 3 cups broth in medium saucepan until reduced to 1 1/2 cups, 6 to 8 minutes. Whisk eggs in another large bowl. Mix in cheese. Gradually whisk in broth. Pour broth mixture over chestnut-bread mixture. Sprinkle with black pepper and stir well.
- Transfer stuffing to prepared baking dish. Cover dish with foil and bake 25 minutes. Remove foil and bake uncovered until top is golden brown and slightly crisp around edges, about 20 minutes longer.
- Peeled cooked chestnuts; sold at some supermarkets and at specialty foods stores.
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Ernest Aigbavbiere
[email protected]I've never made stuffing before, but this recipe was so easy to follow.
Faraz Shah
[email protected]This stuffing is delicious! The pancetta adds a nice salty flavor and the chestnuts add a nutty sweetness.
Basetsana Fohlisa
[email protected]This stuffing is a great way to use up leftover bread. I also like to add some chopped apples or cranberries for a little sweetness.
Adama Jabbie
[email protected]I've made this stuffing several times now and it's always a hit. It's so flavorful and moist.
Zachery Page
[email protected]This stuffing is so easy to make and it's always a crowd-pleaser. I love that I can use leftover bread to make it.
Balikoowa Ivan
[email protected]I made this stuffing for Thanksgiving and it was a hit! Everyone loved the flavor and texture.
Saifullah Arshad
[email protected]This stuffing is delicious! The pancetta adds a nice salty flavor and the chestnuts add a nutty sweetness. I will definitely be making this again.
Cathy Dyer
[email protected]I've never made stuffing before, but this recipe was so easy to follow. The stuffing turned out great and I'll definitely be making it again.
Pauline Watson
[email protected]This stuffing is easy to make and it's always a crowd-pleaser. I love the combination of pancetta, chestnuts, and Parmesan cheese.
Ulemu Scott
[email protected]I made this stuffing for Christmas dinner and it was a huge success. The stuffing was moist and flavorful, and the pancetta and chestnuts added a nice touch.
Md Moniruzzaman Monir
[email protected]This stuffing is a great way to use up leftover bread. I also like to add some chopped apples or cranberries for a little sweetness.
Erin No name
[email protected]I've made this stuffing several times now and it's always a hit. It's so easy to make and it tastes delicious.
Danny Shreves
[email protected]This stuffing is amazing! I made it for Thanksgiving dinner and everyone loved it. The pancetta and chestnuts added a really nice flavor.