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Photo Credit: Elizabeth Newman

Ciabatta Stuffing with Chestnuts and Pancetta

Pancetta is a salt-cured Italian bacon with a peppery bite. It adds great flavor to this Italian-inspired stuffing, but bacon makes a fine substitute.



Ciabatta Stuffing with Chestnuts and Pancetta

Prep Time

20 minutes

Cook Time

70 minutes




Giada De Laurentiis

Image of 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
  • 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)


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.

7 reviews & comments

  • Author's avatar image

    I make this every year- a crowd pleaser for sure!! Can you prep it in advance and just make the day of?

  • Author's avatar image
    Keeley Hodge

    Christmas is not Christmas without Giada's stuffing! It's the BEST you will ever have! YUM!

  • Author's avatar image
    Carin Netter

    This is our family favorite! I’ve made it the day before and then baked it the next day. I’d have a revolt if I didn’t make this for Thanksgiving!

  • Author's avatar image
    Wilmara Guido-Chizhik

    Can this be prepared a day in advance and baked the day of? Looking forward to trying this recipe this year.

  • Author's avatar image
    Amusing Sue

    I can’t WAIT to make this!! I moved from the east to CA and will be missing traditional and shortcuts dishes with my italian family this year. We’ve invited friends that have no family around and i hope this is a hit with them too!!!

  • Author's avatar image
    Shawna Sadler

    World’s best stuffing recipe! Seriously… my family looks forward to it every year, and last year I made a Vegan version which was really tasty too (… nearly as good as the original : ) Thanks Aunt Raffy! Your recipes are always a hit and I love seeing you on Giada’s show.

  • Author's avatar image
    The Giadzy Kitchen

    So glad you love it. It’s just not Thanksgiving without it!

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