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1
Preheat the oven to 400.
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2
On a baking sheet, toss the bread with 1/2 cup of the olive oil.
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3
Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown.
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4
Let the croutons cool, then transfer to a bowl.
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5
Leave the oven on.
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6
In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes.
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7
Transfer to a mortar or spice grinder; coarsely grind.
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8
In a large skillet, heat the remaining 2 tablespoons of olive oil.
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9
Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes.
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10
Lower the heat to moderate, add the rosemary and chile and cook for 1 minute.
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11
Add the onion, fennel, fennel seeds and thyme and season with salt and pepper.
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12
Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes; discard the rosemary and chile.
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13
Stir in the lemon zest and add to the croutons.
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14
Set the skillet over high heat.
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15
Add the wine and bring to a boil, scraping up the browned bits.
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16
Boil until reduced to 1/3 cup, about 4 minutes.
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17
Add the chicken stock and bring to a boil.
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18
Pour the hot stock mixture over the croutons and toss well.
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19
Wipe out the skillet.
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20
Add 3 tablespoons of the butter and the chestnuts and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
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21
Add the chestnuts to the stuffing, season with salt and pepper and let cool completely.
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22
Add the eggs and parsley and toss well.
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23
Transfer the stuffing to a 9-by-13-inch baking dish.
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24
Cover with foil and bake for 30 minutes.
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25
Remove the foil and dot the stuffing with the remaining 3 tablespoons of butter.
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26
Bake for about 20 minutes, or until crisp on top.
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27
Serve hot.
