Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan

By taniaf

Ingredients

• 1 1 lb loaf rustic whole wheat bread, cut into cubes.
• 2 tbsp olive oil
• 4 oz pancetta, cut into cubes
• 7 oz jar cooked chestnuts, in pieces
• 1 cup chopped shallots (4)
• 1 tsp minced thyme
• 1/2 tsp minced rosemary
• 3 cups chicken broth
• 2 eggs
• 1 cup grated parmesan

Details

Servings 6

Preparation

Step 1

Preheat oven to 375. Toss bread cubes and 2 tbsp olive oil in a bowl. Spread on baking sheet, sprinkle with salt and pepper, and bake until golden, 15 minutes. Let cool, then return to same bowl.
Saute pancetta in large skillet over medium heat until crisp, 6 minutes. Transfer pancetta to bowl, reserving drippings in pan. Add chestnuts and shallots to pan, saute 6 minutes. Add thyme and rosemary, stir 1 minute. Transfer to bowl with bread.
Butter 9 by 13 inch baking dish. Boil 3 cups broth until reduced in half, 6-8 minutes. Whisk eggs in separate bowl, add cheese. Whisk in broth. Pour wet mix over bread mix, stir well and season.
Transfer to baking dish, cover and bake 25 minutes. Uncover and bake until golden, 20 more minutes.