Photo Credit: Elizabeth Newman
Stuffing is one of those essential holiday side dishes that everyone seems to have their own version of. This version keeps all that traditional flavor we expect in a stuffing, but gets an Italian flair from ciabatta, chestnuts (which are huge in Italy!), Parmesan, and radicchio. Oh, and did I mention bacon?
Bacon and Chestnut Stuffing
- 2 tablespoons unsalted butter plus more for the pan
- 2 ½ to 3 cups low sodium chicken broth
- 12 ounces thick cut applewood smoked bacon chopped
- 2 carrots peeled and chopped fine
- 1 stalk celery chopped fine
- 1 small red onion chopped fine
- 1 teaspoon kosher salt
- 1 teaspoon chopped rosemary
- 1 large head radicchio chopped into 1 inch pieces
- 1 5.29 ounce bag of roasted and peeled chestnuts, roughly chopped
- 1 large loaf ciabatta bread cubed into1 inch pieces (about 11cups) and left out to dry for at least 24 hours
- 1 1/2 cups freshly grated parmesan cheese divided
- 1 egg
- Preheat the oven to 375 degrees F. Heat the broth in a small sauce pan over medium low heat. Butter a 9×13 baking dish and set aside.
- Add the bacon to a large skillet and place over medium heat. Cook, stirring often until almost browned and crispy, about 10 minutes. At that point, stir in the carrots, celery and red onion and season with the salt. Continue to cook, stirring often, until the vegetables are beginning to soften and the bacon is crispy, an additional 4 minutes. Remove from the heat and stir in the rosemary, radicchio and chestnuts.
- Place the bread cubes in a large bowl and add the vegetable mixture to the bowl along with 1 cup of parmesan cheese and the egg. Toss well to combine. Add the broth and toss again until the bread mixture is entirely and evenly moistened. Pour the mixture into the prepared pan and top with the remaining ½ cup parmesan. Dot with butter and cover with foil. Bake for 30 minutes covered and an additional 20 minutes uncovered until browned and crispy on top and warm all the way through.