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Grilled Thanksgiving – Skillet Stuffing

Grilled Thanksgiving – Skillet Stuffing

 Come gather around the flame to cook Mama O’Neill’s famous Italian-style stuffing. Made with ciabatta bread, chestnuts and pancetta, this aromatic stuffing is rich, delicious and sure to please. Get 10% off Arteflame Grills & Accessories with code Lindsay10!

What you’ll need-

  • 1 loaf ciabatta bread (somewhat stale) cubed
  • 16oz cubed pancetta
  • 1 stick unsalted butter
  • 3 stalks celery chopped
  • 2 large carrots chopped
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 1 jar chestnuts in water, chopped
  • 2 sprigs each rosemary & parsley chopped (no stems)
  • 1.5 cups chicken stock w/ 1 large egg beaten
  • 1 cup Parmesan cheese
  • Sea salt & pepper to taste
Let’s get cooking’ –
  • In a large cast iron skillet (that has a cover/lid) melt the butter.
  • Cook the cubed pancetta in the butter until browned (not crispy).
  • Remove pancetta with a slotted spoon to leave the fat.
  • Put garlic and onion in skillet and cook until translucent.
  • Add carrots, celery, chestnuts, salt & pepper, then herbs.
  • Stir every few minutes until veggies soften.
  • Put the pancetta back in.
  • Add in chopped ciabatta bread, then evenly pour in the chicken stock with the beaten egg.
  • Sprinkle in parmesan and toss to coat.
  • Cover and let cook for 5 minutes.
  • Toss again, cover and let cook 15 – 20 minutes.
  • Remove and let sit 5 minutes before serving

* Make sure the skillet is on a medium hot section of the grill. Move it around to make sure the bottom doesn’t burn and the stuffing cooks evenly.

Here are the rest of my Grilled Thanksgiving Recipes: