Chestnut and Pancetta Stuffing

Chestnut and Pancetta Stuffing
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  • 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...

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