Ciabatta Stuffing with Chestnuts and Raisins

Ingredients

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

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Arrange bread in a single layer on a baking sheet.
3. Bake at 350 for 25 minutes or until golden.
4. Place bread in a large bowl.
5. Heat a large skillet over medium heat.
6. Add oil to pan; swirl to coat.
7. Add celery and next 6 ingredients (through salt) to pan; cook 15 minutes or until vegetables are tender, stirring occasionally.
8. Add celery mixture, chestnuts, and raisins to bread; toss well.
9. Combine chicken broth and egg, stirring with a whisk.
10. 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.
11. Bake at 350 for 50 minutes or until top is lightly browned.