1 stick of butter
½ lb. pancetta
1 small onion
2 large carrots finely chopped
4 stalks celery hearts finely chopped
2 cups sliced Portobello mushrooms
3 tbsp fresh rosemary finely chopped
3 garlic cloves, chopped
¼ cup fresh Italian parsley, chopped
1 cup freshly grated Parmesan cheese
1 cup canned chicken broth
salt and freshly ground pepper to taste
1 lb day old ciabatta bread
10 oven-roasted chestnuts, broken into medium-small pieces
Melt 3 tbsp butter in a heavy skillet on medium heat. Sauté pancetta until golden brown. Set aside in a large bowl. Melt 3 tbsp butter in same pan. Add carrots, celery, mushrooms, rosemary and garlic, adding onions last. Cook until onions are tender. Stir in chestnuts and parsley. Heat for a few minutes. Transfer to bowl with pancetta. Add cubed ciabatta and Parmesan. Mix ingredients together and add broth. Coat well and season with salt and pepper to taste. Spoon into butter-coated 15 x 10 baking dish. Cover with foil and bake at 350 degrees for about 30 minutes. Remove foil and bake additional 10-15 minutes until golden brown.
Cut across the round side of each chestnut to prevent exploding in oven. Arrange on a cookie sheet. Roast them in a 425 degree oven until the skins have pulled back from the cuts and nut has softened (at least 15-20 minutes). After they cool slightly, pinch to remove from skin and break into bite-sized pieces. May also add dried cranberries, or substitute pecans for the chestnuts.