Here’s a savory bread pudding that pairs wonderfully with anything from roast turkey or goose to venison and beef tenderloin. The rosemary and Parmesan add to the slightly Italian flair, and indeed these flavors are delicious with Italian red wines. Pick a Sangiovese-based pour for poultry, or go with a big Barolo for beef. Enjoy!

Recipe: Sides: Grains & Breads: Chestnut Pancetta Bread Pudding
Serves 8-10

6 Tablespoons unsalted butter
1/2 pound piece pancetta, diced
4 cloves garlic, chopped
3 celery stalks with leaves, chopped
2 medium carrots, chopped
2 white onions, chopped
2 Tablespoons fresh rosemary, chopped
12 ounces ciabatta bread, cubed
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped Italian parsley
1 cup low sodium chicken broth
2 eggs, lightly beaten
kosher salt and freshly ground black pepper to taste
2 10-ounce cans roasted chestnuts, skinned and roughly chopped

Place ciabatta bread on a baking sheet and dry in a 250F oven for 1 hour. Cool.

Increase oven heat to 350F. Spray a 3-quart baking dish with nonstick cooking spray.

In a large skillet, melt 2 Tablespoons of the butter over medium-high heat, add pancetta and cook until crisp. Use a slotted spoon to remove pancetta to a large mixing bowl. Add remaining 4 Tablespoons butter to skillet along with garlic, celery, carrots, onions and rosemary. Cook about 15 minutes, or until tender. Add vegetables to mixing bowl and toss with pancetta. Add bread cubes and toss to combine. Add Parmesan, chopped parsley, chicken broth, eggs and salt and pepper. Use your hands to combine all ingredients. Finally, add chestnuts and toss gently to combine.

Spoon mixture into prepared baking dish. Bake covered with foil for 30 minutes. Remove foil and continue baking another 15 minutes until browned.