4.8
(231)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Preheat oven to 350 degrees F.
Step 2
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Step 3
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Your folders
today.com
Your folders
foodnetwork.com
4.8
(4)
45 minutes
Your folders
foodnetwork.com
55 minutes
Your folders
byandreajanssen.com
5.0
(4)
80 minutes
Your folders
kosher.com
30
Your folders
epicurious.com
3.6
(44)
Your folders
bbc.co.uk
3.9
(10)
1 hours
Your folders
leitesculinaria.com
4.6
(64)
Your folders
bbcgoodfood.com
40 minutes
Your folders
allrecipes.com
4.5
(288)
20 minutes
Your folders
ricette.giallozafferano.it
4.3
(52)
20 minutes
Your folders
amopaocaseiro.com.br
Your folders
receitas.band.uol.com.br
Your folders
cooking.nytimes.com
4.0
(172)
Your folders
la-boite-a-pain.com
5.0
(6)
15 minutes
Your folders
177milkstreet.com
18 hours
Your folders
bonappetit.com
3.9
(34)
Your folders
americastestkitchen.com
4.3
(28)
Your folders
cooking.nytimes.com
4.0
(14)