Chestnut and Pancetta Stuffing

Ingredients

• 1 ¼ cups low-sodium chicken broth
• 1 ½ teaspoons finely chopped fresh sage leaves
• 8 ounces whole peeled steamed or "roasted chestnuts":/recipes/29296, small dice
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• 1 medium fennel head, tops trimmed, cored, and cut into medium dice
• 1 medium yellow onion, medium dice
• + 4 more ingredients
• • ½ teaspoon ground cinnamon
  • 6 ounces pancetta, medium dice
  • 1 tablespoon olive oil, plus more for coating the pan
  • 1 loaf day-old country-style Italian bread (about 1 pound), medium dice

Heat the oven to 375°F and arrange a rack in the middle. Place the bread in a large mixing bowl; set aside. Coat a 3-quart baking dish with olive oil. Heat the 1 tablespoon of olive oil in a large frying pan over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, un...

View full recipe at Chow