Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan
- 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
- 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
- Produce
- Rosemary, fresh (1/2 teaspoon)
- Shallots (1 cup)
- Thyme, fresh (1 teaspoon)
- Meat
- 1/4-inch-thick slices pancetta (4 ounces)
- Canned Goods
- Chicken broth, low-salt (3 cups)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Bread & Baked Goods
- Rustic whole wheat bread (1 1-pound loaf)
- Dairy
- Parmesan cheese (1 cup)
- Refrigerated
- Eggs, large (2)
- Other
- 1 7.25- to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published November 1, 2009 (3 years ago).
3 people saved this recipe.
