Vegetarian Ciabatta Stuffing with Mushrooms and Chestnuts
Prep Time: 50 Minutes Start to Finish: 1 Hour 45 Minutes 16 servings
- 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)
1 Heat oven to 325°F. Place bread cubes on ungreased cookie sheet. Bake 10 to 15 minutes or until dry and crispy. Cool completely.
2 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.
3 In large bowl, mix eggs, parsley, thyme and nutmeg. Stir in bread cubes. Add mushroom mixture; stir to combine. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. Spoon stuffing into baking dish.
4 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.
1 Serving: Calories 201; Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 46mg; Sodium 317mg; Total Carbohydrate 21g (Dietary Fiber 2g); Protein 6g Exchanges: 1 Starch, ½ Vegetable, 2 Fat Carbohydrate Choices: 1
Kitchen Secrets Your favorite wild mushrooms, like morels, chanterelles or shiitakes, can be substituted for the creminis. If those varieties aren’t available, use regular white (button) mushrooms instead.
