Name: Chestnut and Pancetta Stuffing with Fennel
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 1/2 lb country bread (crusts removed torn into bite size pieces); 3/4 cup extra virgin olive oil (divided); 1 Tbsp fennel seeds; 4 oz pancetta (diced); 1 small sprig rosemary; 1 dried red chile (or pinch of red pepper flakes); 1 small onion (finely chopped); 1 small fennel bulb (finely diced); 1 1/2 tsp thyme leaves; 1 tsp kosher salt (plus more to taste); 1/2 tsp black pepper; 1 Tbsp lemon zest; 3/4 cup dry white wine; 2 1/4 cups chicken stock (or low sodium broth); 6 Tbsp unsalted butter (divided); 10 oz jar chestnuts (coarsely crumbled); 2 large eggs (lightly beaten); 3 Tbsp fresh parsley (chopped)

1

Searing the Beef

Can be assembled ahead, refrigerated, and baked just before serving.
Swap pancetta for bacon if desired.
Use vegetable stock for a lighter flavor.
Serve with roast chicken or turkey for holidays.

Notes

1

Preheat oven to 400°F 200°C. Toss bread with 1/2 cup olive oil on a baking sheet and toast for 15 minutes, stirring once, until crisp. Cool slightly and transfer to a large bowl. Leave oven on.

2

Toast fennel seeds in a dry skillet 2 minutes until fragrant. Coarsely grind.

3

In the same skillet heat 2 Tbsp olive oil. Cook pancetta until crisp, about 5 minutes. Add rosemary and chile, cook 1 minute. Stir in onion, fennel, ground fennel seeds, and thyme. Season with salt and pepper. Cook 8 minutes until softened and lightly caramelized. Stir in lemon zest. Add mixture to bread, discarding rosemary and chile.

4

Deglaze skillet with wine, boil until reduced to 1/3 cup, about 4 minutes. Add stock and bring to boil. Pour over bread and toss well.

5

In a clean skillet melt 3 Tbsp butter. Cook chestnuts 5 minutes until browned. Stir into stuffing. Let cool, then fold in eggs and parsley.

6

Spread stuffing in a 9x13 inch baking dish. Cover with foil and bake 30 minutes. Remove foil, dot with remaining 3 Tbsp butter, and bake 20 minutes more until crisp on top. Serve warm.

Instructions

1 1/2 lb country bread (crusts removed torn into bite size pieces)

3/4 cup extra virgin olive oil (divided)

1 Tbsp fennel seeds

4 oz pancetta (diced)

1 small sprig rosemary

1 dried red chile (or pinch red pepper flakes)

1 small onion (finely chopped)

1 small fennel bulb (finely diced)

1 1/2 tsp thyme leaves

1 tsp kosher salt (plus more to taste)

1/2 tsp black pepper

1 Tbsp lemon zest

3/4 cup dry white wine

2 1/4 cups chicken stock (or low sodium broth)

6 Tbsp unsalted butter (divided)

10 oz jar chestnuts (coarsely crumbled)

2 large eggs (lightly beaten)

3 Tbsp fresh parsley (chopped)

Chestnut and Pancetta Stuffing with Fennel

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

This stuffing is rich with toasted bread, crisp pancetta, chestnuts, fennel, and a mix of herbs. The bread soaks up wine and stock, then bakes into a dish that is soft inside with a crisp top. It makes a beautiful holiday centerpiece, carrying both comfort and elegance.

Servings :

8

Calories:

Prep Time

30 min

Cooking Time

50 min

Rest Time

0

Total Time

1 hr 20 min