Ciabatta Stuffing with Chestnuts and Pancetta
Elevate your holiday table with this irresistibly savory Ciabatta Stuffing with Chestnuts and Pancetta. Featuring toasted cubes of ciabatta bread as a hearty base, this recipe is bursting with rich, complementary flavors. The crisp, salty pancetta pairs beautifully with the nutty sweetness of roasted chestnuts, while aromatic herbs like fresh sage and parsley bring a seasonal touch. Butter-sautéed onions, celery, and garlic add depth, and a luscious blend of chicken stock and eggs ensures a perfectly moist stuffing with just the right amount of crispness on top. Ideal as a side dish for Thanksgiving, Christmas, or any festive gathering, this dish combines rustic charm with gourmet flair. Simple to prepare yet packed with flavor, this ciabatta stuffing will become a centerpiece of your holiday traditions.
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Recipe Information
Ingredients
- 1 loaf (about 16 ounces) ciabatta bread
- 6 ounces pancetta, diced
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 3 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 cup roasted chestnuts, chopped
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2.5 cups low-sodium chicken stock
- 2 large eggs
- 1 teaspoon Kosher salt
- 0.5 teaspoon black pepper, freshly ground
- olive oil or cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Cut the ciabatta loaf into 1-inch cubes. Spread the pieces onto a baking sheet and toast in the oven for 10–15 minutes, stirring halfway through, until crisp and golden. Remove and let cool.
In a large skillet, cook the diced pancetta over medium heat until browned and slightly crispy, about 5–7 minutes. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels.
In the same skillet, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 8 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Transfer the toasted ciabatta cubes to a large mixing bowl. Add the cooked pancetta, onion mixture, chopped chestnuts, sage, and parsley. Toss everything gently to combine.
In a medium bowl, whisk together the chicken stock, eggs, salt, and black pepper. Pour the mixture evenly over the bread cubes in the mixing bowl. Stir gently until the bread is well-coated but not mushy.
Transfer the stuffing mixture to the prepared baking dish. Spread it into an even layer and cover tightly with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for another 20 minutes or until the top is golden and slightly crisp.
Remove from the oven and let the stuffing sit for 5 minutes before serving. Garnish with additional chopped parsley if desired, and enjoy!
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.7 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 337 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
