Ciabatta Stuffing With Mortadella And Chestnuts Recipe

Ingredients

• 10 ounces sliced Principe Mortadella with Pistachio, divided
• 1 tablespoon olive oil, plus more for coating dish
• 2 large yellow onions, chopped
• 1 tablespoon chopped fresh rosemary, plus more for garnish
• Kosher salt and freshly ground black pepper, to taste
• 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely chopped
• 1 (16-ounce) loaf ciabatta bread, torn into 3/4-inch pieces
• 1 cup low-sodium chicken broth
• 1/4 cup grated Parmesan cheese, for garnish