Ciabatta Stuffing With Chestnuts And Raisins

• 10 cup (1-inch) cubed ciabatta bread (about 14 ounces)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups chopped celery
• 1 cup chopped onion
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 cups peeled bottled chestnuts, finely chopped
• 1/2 cup golden raisins
• 3 cups fat-free, lower-sodium chicken broth
• 1 large egg, lightly beaten
• Cooking spray

1. Preheat oven to 350u0b0.
2. Arrange bread in a single layer on a baking sheet. Bake at 350u0b0 for 25 minutes or until golden. Place bread in a large bowl.
3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add celery and next 6 ingredients (through salt) to pan; cook 15 minutes or until vegetables are tender, stirring occasionally. Add celery mixture, chestnuts, and raisins to bread; toss well. Combine chicken broth and egg, stirring with a whisk. Add broth mixture to bread mixture, tossing gently to combine. Spoon bread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350u0b0 for 50 minutes or until top is lightly browned.

bread, extravirgin olive oil, celery, onion, parsley, rosemary, fresh sage, freshly ground black pepper, salt, chestnuts, golden raisins, chicken broth, egg, cooking spray

Taken from www.myrecipes.com/recipe/ciabatta-stuffing-chestnuts (may not work)