Chestnut and Pancetta Stuffing Recipe Recipe

Name: Chestnut and Pancetta Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf day-old country-style Italian bread (about 1 pound), medium dice; 1 tablespoon olive oil, plus more for coating the pan; 6 ounces pancetta, medium dice; 1/2 teaspoon ground cinnamon; 1 medium yellow onion, medium dice; 1 medium fennel, tops trimmed, cored, and cut into medium dice; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 8 ounces whole peeled steamed or roasted chestnuts, small dice; 1 1/2 teaspoons finely chopped fresh sage leaves; 1 1/4 cups low-sodium chicken broth

Servings: persons

1 loaf day-old country-style Italian bread (about 1 pound), medium dice
1 tablespoon olive oil, plus more for coating the pan
6 ounces pancetta, medium dice
1/2 teaspoon ground cinnamon
1 medium yellow onion, medium dice
1 medium fennel, tops trimmed, cored, and cut into medium dice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces whole peeled steamed or roasted chestnuts, small dice
1 1/2 teaspoons finely chopped fresh sage leaves
1 1/4 cups low-sodium chicken broth

1
Heat the oven to 375 degrees F and arrange a rack in the middle.
2
Place the bread in a large mixing bowl; set aside.
3
Coat a 3-quart baking dish with olive oil.
4
Heat the 1 tablespoon of olive oil in a large frying pan over medium heat until shimmering.
5
Add the pancetta and cook, stirring occasionally, until crisp and browned, about 10 minutes.
6
Remove with a slotted spoon to a paper-towel-lined plate; set aside.
7
Increase the heat to medium high, add the cinnamon to the pan drippings, and stir until fragrant, about 1 minute.
8
Add the onion, fennel, salt, and pepper and cook, stirring occasionally, until the vegetables are just softened, about 10 minutes.
9
Stir in the chestnuts and sage and cook until fragrant, about 30 seconds.
10
Add the broth, stir to incorporate, and bring to a simmer.
11
Pour the mixture over the bread, add the reserved pancetta, and stir well to evenly incorporate.
12
Transfer the stuffing to the prepared baking dish and bake until its heated through and the bread is beginning to turn golden brown, about 30 minutes.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 loaf day-old country-style Italian bread (about 1 pound), medium dice, 1 tablespoon olive oil, plus more for coating the pan, 6 ounces pancetta, medium dice, 1/2 teaspoon ground cinnamon, and more.

Yes, Chestnut and Pancetta Stuffing Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chestnut and Pancetta Stuffing Recipe

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