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Vegetarian Ciabatta Stuffing with Mushrooms and Chestnuts
Vegetarian Ciabatta Stuffing with Mushrooms and Chestnuts
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Prep Time:
55 minutes
Total Time:
1 hour 50 minutes
Decadent vegetarian holiday stuffing.
Ingredients:
  • 8 cups 1/2-inch cubes ciabatta bread (from 1-lb loaf)
  • 1/2 cup butter
  • 1 cup diced shallots
  • 1/2 cup diced celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb cremini mushrooms, stemmed and thinly sliced
  • 1 package (5.2 oz) peeled and roasted chestnuts, coarsely chopped (1 cup)
  • 2 cups Progresso™ broth vegetable (from 32-oz carton)
  • 2 eggs, slightly beaten
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons chopped fresh thyme leaves
  • 1/4 teaspoon grated nutmeg
  • 1 cup shredded Gruyère cheese (4 oz)
Instructions:
  • Preheat oven to 325°F. Spread cubed bread on a baking sheet; bake for 10-15 minutes until golden and crisp. Allow to cool completely on the sheet.
  • In a 4-quart Dutch oven, melt butter over medium heat. Sauté shallots and celery with a pinch of salt and pepper for 6 to 8 minutes until tender. Turn up the heat to medium-high, add mushrooms, and cook for another 6 to 8 minutes until mushrooms are juicy and browned. Add chestnuts and broth, bring to a simmer, and cook for 2 to 3 minutes, stirring often to scrape up the flavorful bits. Remove from heat and let cool for 5 minutes.
  • Prepare a 13x9-inch (3-quart) glass baking dish with cooking spray. In a large bowl, whisk together eggs, herbs, and nutmeg. Add bread and mix well. Pour mushroom mixture over the ingredients in the bowl and combine. Transfer the mixture into the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 12 to 15 minutes until the center is hot and the top is crispy and browned. Sprinkle with cheese and allow to cool for 5 minutes before serving.

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