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Ciabatta Stuffing with Chestnuts and Raisins

Photo: Charles Masters
Hands-on time 35 mins
Total time 1 hr, 25 mins
Yield Serves 12

Ingredients

  • 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

Nutrition 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

How to Make It

  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.