Vegetarian Ciabatta Stuffing with Mushrooms and Chestnuts
Ingredients
- 8 cups cubed ½ inch ciabatta bread (about 1 lb)
- ½ cup butter
- 1 cup diced shallots
- ½ cup diced celery
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lb cremini mushrooms thinly sliced
- 1 package 5.2 oz peeled roasted chestnuts, coarsely chopped (1 cup)
- 2 cups vegetable broth
- 2 eggs slightly beaten
- ¼ cup chopped fresh Italian flat-leaf parsley
- 2 tablespoons chopped fresh thyme leaves
- ¼ teaspoon grated nutmeg
- 1 cup shredded Gruyère cheese 4 oz
Instructions
- Heat oven to 325°F.
- Place bread cubes on ungreased cookie sheet.
- Bake 10 to 15 minutes or until dry and crispy.
- Cool completely.
- Meanwhile, in 4-quart Dutch oven, melt butter over medium heat.
- Cook shallots, celery, salt and pepper in butter 6 to 8 minutes, stirring occasionally, until tender.
- Increase heat to medium-high.
- Add mushrooms; cook 6 to 8 minutes or until mushrooms release juices and begin to brown.
- Stir in chestnuts and broth; heat to simmering.
- Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom.
- Remove from heat; cool 5 minutes.
- In large bowl, mix eggs, parsley, thyme and nutmeg.
- Stir in bread cubes.
- Add mushroom mixture; stir to combine.
- Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
- Spoon stuffing into baking dish.
- Cover with foil; bake 30 minutes.
- Uncover; bake 12 to 15 minutes longer or until hot in center and top is browned and crispy.
- Top with cheese.
- Let stand 5 minutes before serving.