Ciabatta Stuffing with Chestnuts and Raisins

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Calories 205
Fat 4.5 g
Satfat 0.9 g
Monofat 2.3 g
Polyfat 1 g
Protein 5.3 g
Carbohydrate 36.1 g
Fiber 3.1 g
Cholesterol 18 mg
Iron 1.7 mg
Sodium 358 mg
Calcium 55 mg


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


1. Preheat oven to 350°.

2. 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.

3. 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.


Ruth Cousineau,

November 2011
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