i first started making this recipe a few years ago...and since, it's been a HUGE hit with family and friends (and it won the top chef trophy a couple years ago at stila!)! although i'm not a huge fan of stuffing (like that super soggy stuff people serve!), this recipe is a must-try! the combination of chestnuts, rosemary, garlic and pancetta is amazingggg.
ingredients:
- 3 tablespoons butter
- 4 ounces pancetta
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 garlic cloves, minced
- 1 jar roasted chestnuts (7 ounces or so) - available at whole foods or bristol farms
- 1/8 cup parsley, chopped
- 1/2 pound day old focaccia (or ciabatta), cut into 3/4 inch cubes
- 1/3 cup grated parmesan
- 1/2 cup chicken stock
- 1 egg, beaten
- s&p
directions:
- preheat oven at 350 degrees
- generously butter a baking dish
- melt 1 tablespoon butter in a skillet over medium heat
- add pancetta; saute until golden and crisp, about 8 minutes
- with slotted spoon, transfer pancetta to a paper towel-lined large bowl
- add remaining butter to skillet and cook onion, celery, carrot, rosemary and garlic, about 10 minutes
- stir in chestnuts and parsley (save about of tablespoon of parsley for garnish) and cook for another minute
- remove paper towel from bowl; add cooked vegetables to the bowl
- add focaccia cubes and parmesan to bowl and toss everything until bread is coated
- slowly add chicken broth until moistened (no need to use all of the chicken broth...you don't want super soggy stuffing!)
- add egg and mix slowly, trying super hard not to break apart focaccia cubes
- add everything into the baking dish, cover with buttered foil (buttered side down, duh)
- bake for 35 minutes, remove foil, then bake for another 10-15 minutes until top layer is crisp and golden
- sprinkle with some parsley and serve hot!
xoxo,
kara
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