I’m trying this one for sure, I’m thinking this may be the dish I bring to my aunts this year because it sounds super yummy and seems easy to make!

What you need:
10 Cups (1 in.) cubed ciabatta bread (about 14 oz)
2 tbsp. extra virgin olive oil
1 1/2 Cup of celery, chopped
1 Cup onion, chopped
1 tbsp. chopped fresh flat-leaf parsley
1 tbsp. chopped rosemary
1 tbsp. chopped fresh sage
1/2 tsp. freshly ground pepper
1/4 tsp Salt
2 Cups peeled bottled chestnuts, finely chopped
1/2 Cup golden raisins
3 Cups fat free, lower sodium chicken broth
1 large egg, lightly beaten
Cooking Spray

Directions:
Preheat oven to 350F
Arrange bread in a single layer on a baking sheet. Bake at 350F for 25 min. or until golden. Place bread in a large bowl.
Heat a large skillet over medium heat. Add oil to pan, swirl to coat.
Add celery and next 6 ingredients (through salt) to pan; cook 15 min. or until veggies are tender, stirring occasionally. Add celery mixture, chestnuts, and raisins to bread; toss well. Combine chicken broth and egg, stirring with a whisk. Add broth mixture to bread mixture, tossing gently to combine. Spoon bread mixture into a 13×9 baking dish coated with cooking spray. Bake at 350F for 50 min. or until top is lightly browned.

Nutritional Information:
Serves 12
Calories: 205 Fat: 4.5 g Protein: 5.3 g Carb 36 g Fiber: 3.1 g Chol: 18 mg Sodium: 358 mg