WHOLE WHEAT STUFFING WITH PANCETTA, CHESTNUTS, AND PARMESAN

Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan image

Provided by Jeanne Thiel Kelley

Categories Bread Side Bake Thanksgiving High Fiber Dinner Parmesan Rosemary Ham Thyme Chestnut Potluck Bon Appétit Peanut Free Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 10

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Ingredients

1 1-pound loaf rustic whole wheat bread, cut (with crust) into 1/2- to 3/4-inch cubes (about 10 cups)
2 tablespoons (or more) extra-virgin olive oil
4 ounces 1/4-inch-thick slices pancetta (Italian bacon), cut into 1/4-inch cubes
1 7.25-to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts,* broken into 1/2-inch pieces
1 cup chopped shallots (about 4 large)
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
3 cups low-salt chicken broth
2 large eggs
1 cup finely grated Parmesan cheese

Steps:

Position rack in center of oven and preheat to 375°F. Toss bread cubes and 2 tablespoons oil in large bowl. Spread in single layer on large rimmed baking sheet. Sprinkle with salt and freshly ground black pepper. Bake until bread cubes are golden and slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return bread cubes to same large bowl.
Sauté pancetta in heavy large skillet over medium heat until crisp, adding oil if dry, about 6 minutes. Tilting skillet to allow pan drippings to accumulate at 1 end and using slotted spoon, transfer pancetta to bowl with bread cubes. Add chestnuts and shallots to drippings in skillet; sauté until beginning to brown, about 6 minutes. Add thyme and rosemary; stir 1 minute. Transfer mixture to bowl with bread. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Boil 3 cups broth in medium saucepan until reduced to 1 1/2 cups, 6 to 8 minutes. Whisk eggs in another large bowl. Mix in cheese. Gradually whisk in broth. Pour broth mixture over chestnut-bread mixture. Sprinkle with black pepper and stir well.
Transfer stuffing to prepared baking dish. Cover dish with foil and bake 25 minutes. Remove foil and bake uncovered until top is golden brown and slightly crisp around edges, about 20 minutes longer.
Peeled cooked chestnuts; sold at some supermarkets and at specialty foods stores.

*** Explore more Whole Wheat Stuffing With Pancetta, Chestnuts, And Parmesan Recipes »

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Ernest Aigbavbiere

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I've never made stuffing before, but this recipe was so easy to follow.

Faraz Shah

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This stuffing is delicious! The pancetta adds a nice salty flavor and the chestnuts add a nutty sweetness.

Basetsana Fohlisa

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This stuffing is a great way to use up leftover bread. I also like to add some chopped apples or cranberries for a little sweetness.

Adama Jabbie

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I've made this stuffing several times now and it's always a hit. It's so flavorful and moist.

Zachery Page

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This stuffing is so easy to make and it's always a crowd-pleaser. I love that I can use leftover bread to make it.

Balikoowa Ivan

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I made this stuffing for Thanksgiving and it was a hit! Everyone loved the flavor and texture.

Saifullah Arshad

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This stuffing is delicious! The pancetta adds a nice salty flavor and the chestnuts add a nutty sweetness. I will definitely be making this again.

Cathy Dyer

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I've never made stuffing before, but this recipe was so easy to follow. The stuffing turned out great and I'll definitely be making it again.

Pauline Watson

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This stuffing is easy to make and it's always a crowd-pleaser. I love the combination of pancetta, chestnuts, and Parmesan cheese.

Ulemu Scott

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I made this stuffing for Christmas dinner and it was a huge success. The stuffing was moist and flavorful, and the pancetta and chestnuts added a nice touch.