Ingredients
Makes 6 to 8 servings
Step 1
Position rack in center of oven and preheat to 375°F. Toss bread cubes and 2 tablespoons oil in large bowl. Spread in single layer on large rimmed baking sheet. Sprinkle with salt and freshly ground black pepper. Bake until bread cubes are golden and slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return bread cubes to same large bowl.
Step 2
Sauté 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 1 end and using slotted spoon, transfer pancetta to bowl with bread cubes. Add chestnuts and shallots to drippings in skillet; sauté until beginning to brown, about 6 minutes. Add thyme and rosemary; stir 1 minute. Transfer mixture to bowl with bread. DO AHEAD:Can be made 1 day ahead. Cover; chill.
Step 3
Preheat oven to 375°F. 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.
Step 4
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 crisp around edges, about 20 minutes longer.
Step 5
- Peeled cooked chestnuts; sold at some supermarkets and at specialty foods stores.
营养每年代erving
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Reviews (4)
Back to TopMoist dressing that everyone loved.
allettatate
Richmond, va
11/23/2012
Agree - this had great flavor. We tried it in addition to our traditional stuffing, and everyone liked it. I also agree that it could use more liquid - but that would make it more bread pudding- like. I think if the uncovered baking time were reduced, it would help. Just remove the foil for the last 10 min to crisp the top. We all thought it would be a really nice side with beef and are planning to add it to the Christmas menus.
Anonymous
Houston, TX
12/1/2009
This stuffing had great flavor; the whole wheat bread really added a nice note. Unfortunately, we had to omit the chestnuts due to a guest with a nut allergy. I agree with the previous reviewer; it was too dry for my taste. We took her suggestion and added one extra egg and extra broth. The result was delicious! The recipe says that it serves 6-8. We were serving 9 and worried we wouldn't have enough so made a bit more. I think in the end the original recipe would have served 8 easily.
cegtook
Brooklyn, NY
11/29/2009
Overall, a good-tasting dish. I would definitely add more thyme than stated (use a couple teaspoons dried thyme, which has more intense flavor than fresh thyme). This recipe yields a stuffing on the drier end of the stuffing spectrum; as I prefer mine a little softer and moister, but still love a crusty top, next time I'd add 1-2 extra eggs and bake in a smaller but deeper baking dish. http://apricosa.blogspot.com
sommermann
Santa Barbara
11/15/2009
