1 jar (approx 7 oz) roasted chestnuts, rough chopped
1 c chopped shallots (about 4 large)
1 tsp minced fresh thyme
1/2 tsp minced fresh rosemary
3 c low-salt chicken broth
2 large eggs
1 c finely grated Parmesan
Instructions
Preheat oven to 375. Toss bread cubes and olive oil in large bowl. Spread in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until bread cubes are golden and slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return bread cubes to the large bowl.
Saute 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 one end and using a slotted spoon, transfer pancetta to bowl with bread cubes. Add chestnuts and shallots to drippings in skillet; saute until beginning to brown, about 6 minutes. Add thyme and rosemary; stir for 1 minute. Transfer mixture to bowl with bread. (Up to this point can be done 1 day ahead. Cover; chill)
Preheat oven to 375. 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 crip around edges, about 20 minutes longer.
Originally Submitted
11/19/2009
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