Thanksgiving: Ciabatta Stuffing with Artichoke Hearts & Chestnuts

(Photo via Food network, I will add my own after the Holidays)

This is a recipe that we got from Giada, we just altered it to make it vegetarian by adding vegetable broth and substituting artichoke hearts for the pancetta. If you want to watch Giada make it, here is the link.

This is what I look forward to every Thanksgiving! It is by far the best stuffing I have ever had and I am convinced that it is the best I will ever have! Trust me! The artichokes and ciabatta make it unbelievably savory and delicious! I am "Thankful" for it!

Ingredients:

6 Tablespoons (3/4 stick) butter

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 vegetable broth

Salt and freshly ground black pepper

2 large eggs, beaten to blend

14 oz. Jar Artichoke hearts

Instructions:

Preheat oven to 350 degrees.

Butter a 15 by 10 by 2-inch glass baking dish. Melt the butter in a heavy large skillet over medium heat. Add the onions, carrots, celery, artichoke hearts, rosemary, and garlic. Sauté until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.

Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.