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
How to Make It
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.