Ciabatta Stuffing with Chestnuts and Raisins

Photo: Charles Masters

Yield: Serves 12
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 4.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1g
  • Protein: 5.3g
  • Carbohydrate: 36.1g
  • Fiber: 3.1g
  • Cholesterol: 18mg
  • Iron: 1.7mg
  • Sodium: 358mg
  • Calcium: 55mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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.
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