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Ciabatta Stuffing with Chestnuts and Pancetta

Giada De Laurentiis
  • 90 minutes
  • Serves 8 to 10

INGREDIENTS

8 oz

Pancetta

2

Carrots

3

Celery stalks

3

Garlic cloves

1/4 cup

Italian parsley, fresh leaves

2

Onions, large

2 tbsp

Rosemary, fresh leaves

2

Eggs, large

1 cup

Chicken broth, canned low-salt

1

Salt and freshly ground black pepper

2

jars Chestnuts, roasted whole

3

cut into 4-inch cubes 1 pound day-old ciabatta bread, day-old

6 tbsp

Butter

2/3 cup

Parmesan