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Preheat oven to 400°F. With a knife, cut an X in the chestnut. Spread chestnuts on a large baking sheet. Roast for 15 minutes; cool. Peel and coarsely chop chestnuts; set aside. Reduce oven temperature to 325°F.
Meanwhile, place mushrooms in a medium bowl; cover with the boiling water. Let stand for 15 minutes; drain. If necessary, snip any large pieces of mushroom. Pat dry with paper towels.
In a large skillet, melt butter over medium heat. Add mushrooms, fennel (or celery), onion, and garlic; cook and stir until onion is tender. Remove from heat. Stir in chestnuts, salami (or prosciutto), 1/4 cup cheese, thyme, parsley, pepper and salt. Place the bread cubes in an extra-large bowl; add onion mixture. Drizzle with enough broth to moisten, tossing lightly to combine.
Transfer bread mixture to a 3-quart casserole. Sprinkle with the remaining 1/2 cup cheese. Bake, covered, for 40 to 45 minutes or until heated through.