Giada De Laurentiis' Bacon Stuffing | Giada's Holiday Handbook

Giada gives stuffing an Italian twist with ciabatta, chestnuts, Parmesan and radicchio! Subscribe to #discoveryplus to stream more of #GiadasHolidayHandbook: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3ppefzY Subscribe to Food Network ▶ http://foodtv.com/YouTube Giada's Holiday Handbook is the ultimate resource for creative and doable entertaining ideas. In each episode, Giada tackles an entertaining or holiday-focused theme, and offers a clever plan for pulling off the perfect party. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Bacon Stuffing with Radicchio and Chestnuts RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 1 day 1 hr 10 min (includes drying time) Active: 20 min Yield: 6 to 8 minutes Ingredients 1 large loaf ciabatta bread, cubed into 1-inch pieces (about 11 cups) 2 tablespoons unsalted butter, plus more for the pan 3 to 3 1/4 cups low-sodium chicken broth 12 ounces thick-cut applewood-smoked bacon, chopped 2 carrots, peeled and finely chopped 1 stalk celery, finely chopped 1 small red onion, finely chopped 1 teaspoon kosher salt 1 cup chestnuts, roughly chopped 1 teaspoon chopped fresh rosemary 1 head radicchio, chopped into 1-inch pieces 3 tablespoons olive oil 1 1/2 cups freshly grated Parmesan cheese Directions Spread the ciabatta cubes out on baking sheets and leave at room temperature to dry out for 24 hours before making the stuffing. Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish and set aside. Heat the broth in a small saucepan over medium-low heat. Add the bacon to a large skillet and place over medium heat. Cook, stirring often, until almost browned and crispy, about 5 minutes. Stir in the carrots, celery and red onion and season with the salt. Continue to cook, stirring often, until the vegetables are beginning to soften and the bacon is crispy, an additional 4 minutes. Remove from the heat and stir in the chestnuts, rosemary and radicchio. Place the bread cubes in a large bowl. Add the vegetable mixture to the bowl along with the olive oil and 1 cup of the Parmesan cheese. Toss well to combine. Add the broth and toss again until the bread mixture is entirely and evenly moistened. Pour the mixture into the prepared dish and top with the remaining 1/2 cup Parmesan. Dot with the butter and cover with foil. Bake, covered, for 30 minutes. Uncover and cook until browned and crispy on top and warm all the way through, an additional 20 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadasHolidayHandbook #FoodNetwork #BaconStuffing Giada De Laurentiis' Bacon Stuffing | Giada's Holiday Handbook | Food Network https://www.youtube.com/watch?v=p6BWn84OeeQ