Ciabatta Stuffing with Chestnuts and Pancetta
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken (i like to substitute cashews)
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.What is a good stuffing recipe?
Paula Dean has the best one I have ever made on her web site on foodnetwork.com
Cornbread Stuffing With Sausage
Makes 12 servings
Ingredients
1 pound ground sausage
2 cups chopped celery
2 large onions, chopped
5 cups crumbled cornbread
5 cups seasoned bread crumbs
2 3/4 cups chicken broth
1 1/2 teaspoons poultry seasoning
1 teaspoon ground sage
Directions
1 Preheat oven to 325 degrees F (165 degrees C).
2 Place sausage, celery and onions in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain, crumble
and set aside.
3 In a large bowl combine sausage mixture with cornbread, bread
crumbs, chicken broth, poultry seasoning and sage. Mix well and
transfer to a 9x12 inch baking dish.
4 Bake, covered, for 45 minutes or until well set and cooked
through.
Bread crumbs, diced onions, mixed herbs, milk.
Combine all, using enough milk to form a dryish ball.
1/2 loaf white bread dark toasted, finely crumbled
1/2 recipe cornbread, finely crumbled
1/2 small onion, white, finely chopped
1/2 bunch of celery, finely chopped
1/2 bunch of green onions, finely chopped
2 eggs, boiled, grated
poultry seasoning, to taste
salt/pepper to taste
1/4 cup butter
chicken stock, about 1 quart, maybe more.
In a skillet, melt butter, sautee celery, white onion, green onion until translucent. Add to bread crumbs, add poultry seasoning, salt, pepper, egg. Mix in chicken stock until the mixture is completely wet. Almost soupy. taste to make sure seasonings are okay, add more if necessary. Bake covered with foil in a 350 oven until the top is browned and the sides have pulled away slightly.
try http://www.tasty-cook.blogspot.com
YOU CAN EITHER MAKE THIS WITH OR WITHOUT SAUSAGEMEAT;FRY 2kg onions in 200gm butter till soft,any left over bread which is hard ground up in food processer about 1kg in weight,add bread crumbs to onions,salt to taste 1 tbsp pepper,1tbsp sage,1tsp thyme, 2 to 3 eggs to bind depending on size,add sausage meat if using and mix in with hands.Roll into balls any size you like,to stop your hands from getting clogged up with mixture keep rubbing butter on your hands,between rolling,place on a greased baking tray and bake in oven on gas 5 180 degree till golden brown.
I like sausage stuffing, cornbread stuffing, and apple walnut stuffing
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