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For an online version of her recipe you can visit this link to the Food Network: Ciabatta Stuffing with Chestnuts and Pancetta, Giada de Laurentiis Level: Easy Total: 1 hr 30 min Prep: 20 min Cook: 1 hr 10 min Yield: 8 to 10 servings Ingredients: 6 tablespoons (3/4 stick) butter 8 ounces pancetta, cut into 1/4-inch dice 2 large onions, finely chopped 2 carrots, peeled and finely chopped 3 celery stalks, finely chopped 2 tablespoons chopped fresh rosemary leaves 3 garlic cloves, chopped 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken 1/4 cup chopped fresh Italian parsley leaves 1 pound day-old ciabatta bread, cut into 3/4-inch cubes 2/3 cup freshly grated Parmesan 1 cup (or more) canned low-salt chicken broth Salt and freshly ground black pepper 2 large eggs, beaten to blend Directions: 1 Preheat oven to 350 degrees F
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Allow the stock to cool, then strain it
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