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)
Preparation
Heat oven to 325°F. Place cubed bread on ungreased cookie sheet; bake 10 to 15 minutes or until dry and crispy. Cool completely on cookie sheet.
Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Cook shallots, celery, salt and pepper in butter 6 to 8 minutes, stirring occasionally, until tender. Increase heat to medium-high; add mushrooms, and cook 6 to 8 minutes longer or until mushrooms release juices and begin to brown. Stir in chestnuts and broth; heat to simmering. Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom. Remove from heat; cool 5 minutes.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. In large bowl, mix eggs, herbs and nutmeg. Stir in bread. Pour mushroom mixture over ingredients in bowl. Stir to combine. Pour into baking dish. Cover with foil; bake 30 minutes. Uncover; bake 12 to 15 minutes longer or until hot in center and top is browned and crispy. Top with cheese. Cool 5 minutes before serving.
