Description

At last: a stuffing so good, even your mother-in-law will like it!

Transcript

Ciabatta Stuffing So the vegetables have been cooking for about 10 minutes and I'm going to add some chestnuts. And now I like to buy them in jar when they’re already cooked and they're nice and soft. I just chop them up a little bit. And I love them because they give a little bit of that starchy bite and add nice body to the actual filling. Then 2/3 of a cup of grated parmesan cheese, and at a pound of ciabatta bread which is kind of the classic Italian bread what I love about ciabatta is although the little air pockets make it really light it makes for a lighter stuffing in the end instead of using of cornbread. Then I add about a cup of chicken stock and sometimes you need a little more depending on how dry your bread is. I like to use Dale Ciabatta if I can and of course pancetta and two eggs that I already beat of course the eggs bring stuffing together, a little bit of salt, and some pepper then, I want to add some parsley. Just for a little bit of freshness and for some color. And again a little bit of the Italian - and we tap the parsley right over the top. And take my two spoons and I mixed it all together just like that and the bread sucks up all the juice and the veggies and parmesan cheese and the pancetta. So now this is all mixed up or grab our buttered baking dish nice and big the whole family to enjoy and we just kind of dump the stuffing right in there and then I like to just kind of flatten it out and there we go, oven 350 for about 30 to 45 minutes. Wow! That looks so good and it smells even better. Okay Melissa, I will just going to do a quick little taste here. This stuffing is so delicious and Melissa this is going to impress any mother in law your husband is a lucky guy.