Bread stuffing with bacon, chestnuts and radicchio (side dish)
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 276, total fat 17 G., saturated fats 7 G., proteins 11 G., carbohydrates 19 G., fiber 1 G., cholesterol 27 mg, sodium 504 mg, sugar 1 G.
Calories 276, total fat 17 G., saturated fats 7 G., proteins 11 G., carbohydrates 19 G., fiber 1 G., cholesterol 27 mg, sodium 504 mg, sugar 1 G.
This bread stuffing doesn't need to be baked inside the bird. Baked on a separate baking sheet, it pairs equally well with turkey, ham, or holiday beef and makes a wonderful addition to your Christmas or New Year's table.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 11 cups Italian bread, such as ciabatta, cut into 1-inch cubes
- 2 tbsp unsalted butter, plus extra for greasing the pan
- 3 and 1/4 cups lightly salted chicken broth
- 340 g thick slices smoked bacon, cut into pieces
- 2 carrots, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 small red onion, finely chopped
- 1 teaspoon coarse salt
- 1 cup chestnuts, coarsely chopped
- 1 teaspoon chopped fresh rosemary
- 1 head radicchio, cut into 2.5cm pieces
- 3 tbsp. l. olive oil
- 1.5 tbsp. freshly grated parmesan
We recommend
Recipes with similar ingredients: white bread, celery, carrot, chestnuts, radicchio, rosemary, Parmesan cheese, bacon
Cooking the dish according to the recipe:
- Before preparing the filling, place the ciabatta cubes on baking sheets and let them dry at room temperature for 24 hours.
- Preheat oven to 190°C. Grease a 22x32 cm baking dish and set aside.
- In a small saucepan, heat the broth over medium-low heat.
- Place the bacon in a large skillet over medium heat. Cook, stirring frequently, until golden brown, about 5 minutes. Add the carrots, celery, and red onion and season with salt. Continue cooking, stirring frequently, until the vegetables begin to soften and the bacon is crisp, another 4 minutes. Remove from heat and stir in the chestnuts, rosemary, and radicchio.
- Place the bread cubes in a large bowl. Add the vegetable mixture along with olive oil and 1 cup of grated Parmesan cheese. Mix well. Add the broth and stir until the bread mixture is completely and evenly moistened.
- Spread the filling into the prepared pan and sprinkle with the remaining 1/2 cup Parmesan cheese. Arrange the butter pieces on top and cover with foil. Bake, covered, for 30 minutes. Uncover and bake until the filling is golden brown and crispy on top, another 20 minutes.
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