Chestnut Ciabatta Stuffing

Honestly? I’m not 100% sold on this recipe. Didn’t hit the stuffing sweet spot for me. Maybe a little dry? Plus, I’m not used to chestnuts in stuffing and this didn’t make me a convert.

That said, this was a big hit at my work Thanksgiving potluck and several people seemed to be a fan come Turkey Day, so it’s probably a matter of personal preference.

10 cup (1-inch) cubed ciabatta bread (about 14 ounces)

2 tablespoons extra-virgin olive oil

1 1/2 cups chopped celery

1 cup chopped onion

1/2 cup coarsely chopped fresh flat-leaf parsley

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 cups peeled bottled chestnuts, finely chopped

1/2 cup golden raisins

3 cups fat-free, lower-sodium chicken broth

1 large egg, lightly beaten

Cooking spray

Preheat oven to 350°.

Arrange bread in a single layer on a baking sheet. Bake at 350° for 25 minutes or until golden. Place bread in a large bowl.

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add celery and next 6 ingredients (through salt) to pan; cook 15 minutes or until vegetables are tender, stirring occasionally. Add celery mixture, chestnuts, and raisins to bread; toss well. Combine chicken broth and egg, stirring with a whisk. Add broth mixture to bread mixture, tossing gently to combine. Spoon bread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 50 minutes or until top is lightly browned.

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