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1
Preheat the oven to 400F.
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2
Cut the crust off the bread and tear the remaining loaf into 1-inch pieces.
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3
Using your hands, toss with 6 tablespoons olive oil, squeezing the bread with your hands to help it absorb the olive oil.
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4
Toast on a baking sheet 12 to 15 minutes, tossing often, until the croutons are golden brown and crispy on the outside but still a little soft and tender inside.
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5
When the croutons have cooled, place them in a large bowl.
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6
Meanwhile, toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, shaking the pan often, until the seeds release their aroma and turn a light golden brown.
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7
Coarsely grind the seeds with a mortar and pestle or spice grinder.
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8
Heat a large saute pan over high heat for 2 minutes.
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9
Add the remaining 2 tablespoons olive oil and the pancetta.
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10
Saute 1 to 2 minutes, stirring with a wooden spoon.
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11
Turn the heat down to medium, add the rosemary sprig and the chile, and let them sizzle in the pan a minute.
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12
Add the onion, fennel, fennel seeds, and thyme.
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13
Season with 1/4 teaspoon salt and a few grindings of pepper.
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14
Saute about 8 minutes, until the vegetables are lightly caramelized.
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15
Stir in the lemon zest, and add the entire mixture to the croutons.
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16
Return the pan to high heat and pour in the white wine.
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17
Bring the wine to a boil, and reduce by three-quarters.
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18
Add the chicken stock and bring to a boil.
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19
Pour the hot liquid over the croutons and vegetables, and toss well to combine.
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20
Wipe the pan out with paper towels, and return it to the stove over medium heat.
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21
Swirl in 2 tablespoons butter, and when it foams, add the chestnuts.
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22
Saute 4 to 5 minutes, until the chestnuts are golden and sizzling in the butter.
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23
Season with a pinch of salt and pepper, and add to the stuffing.
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24
Stir to combine, and taste for seasoning.
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25
Add the egg and parsley.
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26
Toss well, and put the stuffing in a ceramic baking dish or casserole.
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27
Cover with foil, and bake 40 minutes.
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28
Remove the foil, and top the stuffing with the remaining 2 tablespoons butter, cut into small cubes.
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29
Return the stuffing to the oven, and cook about 20 minutes, until crispy on top.
