Bacon Stuffing with Radicchio and Chestnuts Recipe

This sophisticated Bacon Stuffing with Radicchio and Chestnuts Recipe balances the smoky richness of thick-cut applewood bacon with the subtle bitterness of wilted radicchio and the sweet, nutty bite of chestnuts. Bound together with crusty ciabatta and sharp Parmesan cheese, it offers a complex, Italian-inspired flavor profile that serves as a stunning departure from traditional sage stuffings.

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Bacon Stuffing with Radicchio and Chestnuts Ingredients

The Foundation:

• 1 large loaf ciabatta bread: Cubed into 1-inch pieces (approx. 11 cups). Ciabatta’s airy holes capture the savory juices perfectly.
• 12 ounces thick-cut applewood-smoked bacon: Chopped. This provides the smoky fat that flavors the entire dish.
• 1 1/2 cups freshly grated Parmesan cheese: Divided. Adds a salty, umami kick and a golden crust.

The Vegetables & Aromatics:

• 1 head radicchio: Chopped. This bitter green mellows beautifully when cooked, cutting through the richness of the bacon.
• 1 cup chestnuts: Roughly chopped (cooked and peeled). They add a unique, soft crunch and sweetness.
• Mirepoix: 2 carrots, 1 stalk celery, and 1 small red onion, all finely chopped for the savory base.
• 1 teaspoon fresh rosemary: Chopped, for piney warmth.

The Liquid & Fats:

• 3 to 3 1/4 cups low-sodium chicken broth: Warmed, to absorb easily into the bread.
• 3 tablespoons olive oil: Adds fruity richness.
• 2 tablespoons unsalted butter: Plus more for the pan and dotting the top.
• 1 teaspoon kosher salt: To season the vegetables.

How To Make Bacon Stuffing with Radicchio and Chestnuts

1. Dry the Bread: This step is non-negotiable. Spread the ciabatta cubes on baking sheets and let them sit at room temperature for 24 hours to stale. Chef’s Tip: If you are short on time, bake the cubes at 250°F for 45 minutes until crisp.
2. Prep the Oven: Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish. Warm the chicken broth in a small saucepan over low heat (warm broth soaks into the bread better than cold broth).
3. Render the Bacon: In a large skillet over medium heat, cook the chopped bacon until the fat renders and it is almost crispy, about 5 minutes.
4. Sauté Vegetables: Add the chopped carrots, celery, and red onion to the bacon fat. Season with salt. Cook, stirring often, for another 4 minutes until the vegetables soften and the bacon finishes crisping.
5. Wilt the Radicchio: Remove the skillet from the heat. Immediately stir in the chopped chestnuts, fresh rosemary, and the radicchio. The residual heat will gently wilt the radicchio and wake up the rosemary oils.
6. Toss and Moisten: Place the dried bread cubes in a very large bowl. Scrape in the entire contents of the skillet (bacon, veggies, and fat). Add the olive oil and 1 cup of the Parmesan cheese. Toss well. Pour the warm chicken broth over the mixture and toss again until the bread is evenly moistened but not disintegrating.
7. Bake: Transfer the stuffing to the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan over the top and dot with small pieces of butter. Cover tightly with foil. Bake for 30 minutes.
8. Crisp the Top: Remove the foil and bake for an additional 20 minutes. The top should be deep golden brown, crispy, and the center hot throughout.

Recipe Tips

• Radicchio Flavor: If you are afraid of bitterness, don’t worry. The salty bacon fat and the roasting process neutralize the sharp bite of the radicchio, leaving behind a complex, savory vegetable flavor similar to roasted Brussels sprouts.
• Chestnut Prep: Save time by buying vacuum-sealed, roasted, and peeled chestnuts found in the baking aisle or gourmet section. Roasting and peeling fresh chestnuts is labor-intensive.
• Moisture Check: Ciabatta crusts can be hard. Ensure the broth touches every piece. If the mixture looks too dry in the bowl, add an extra splash of broth before baking.
• Salt Control: Between the bacon, Parmesan, and broth, this dish has plenty of salt. Taste the vegetable mixture before adding extra salt to ensure it’s not overpowering.

What To Serve With This Stuffing

• Prime Rib: The robust flavors hold up well to red meat.
• Porchetta: Lean into the Italian theme with a rolled pork roast.
• Roast Turkey: A sophisticated update to the classic bird side.
• Roasted Root Vegetables: Parsnips and sweet potatoes complement the chestnuts.

How To Store Stuffing

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: To keep the ciabatta crusty, reheat in a 350°F oven for 15-20 minutes. Microwaving creates a soft, steamy texture.
• Freeze: You can freeze the baked stuffing for up to 1 month. Thaw in the fridge overnight and reheat in the oven covered with foil to prevent drying out.

Bacon Stuffing with Radicchio and Chestnuts Nutrition Facts

• Calories: 380 kcal
• Fat: 18g
• Carbohydrates: 42g
• Protein: 12g
• Sodium: 950mg

Nutrition information is estimated per serving.

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