Chestnut Stuffing With Pancetta And Fennel

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 2 loaves bread, country-style (16 to 18 ounces each)
• 2/3 cup extra virgin olive oil, divided, plus
• 1/4 cup extra virgin olive oil
• 2 tablespoons fennel seeds
• 1 cup pancetta, finely diced
• 2 sprigs rosemary
• 1/4 teaspoon red pepper, crushed flakes
• 2 cups onions, finely diced
• 2 cups fennel bulbs, finely diced
• 2 tablespoons thyme
• kosher salt, freshly ground
• black pepper, freshly ground
• 1 cup wine
• 3 cups chicken stock (broth fine too)
• 8 tablespoons unsalted butter, divided
• 2 (14 ounce) jars chestnuts (peeled and cooked)
• 2 extra-large eggs, lightly beaten
• 1/4 cup parsley, chopped flat-leaf

Recipe

• 1 cut the crusts off the bread and tear remaining loaves into 1-inch pieces; put into a large bowl. toss with 2/3 cup olive oil. spread on 2 rimmed baking sheets. toast on staggered oven shelves in a preheated 400-degree oven 12 to 15 minutes, tossing occasionally, until croutons are golden-brown and crispy on the outside but still a little soft and tender inside. reverse baking sheets halfway through cooking time. cool.
• 2 toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, shaking the pan often, until the seeds release their aroma and turn a light golden brown. coarsely grind the seeds with a mortar and pestle or spice grinder. set aside.
• 3 heat a large saute pan over high heat for 2 minutes. add remaining 1/4 cup olive oil and the pancetta. saute 1 to 2 minutes. turn heat down to medium, add rosemary sprigs and red-pepper flakes and cook one minute. add onion, fennel, fennel seeds and thyme. season with 1/4 teaspoon salt and a few grindings of pepper. saute about 8 minutes or until the vegetables are lightly caramelized. if making ahead, cool and refrigerate vegetables. otherwise, add to the croutons and set aside.
• 4 return pan to high heat and pour in wine. bring to a boil and reduce by three-quarters. add chicken stock or broth and bring to a boil. pour hot liquid over croutons and vegetables, tossing well to combine. stir occasionally so that the liquid that settles in the bottom of the bowl can be redistributed.
• 5 wipe pan out with paper towels, and return to the stove over medium heat. swirl in 4 tablespoons butter, and when it foams, add chestnuts. saute 4 to 5 minutes, until the chestnuts are golden and sizzling. season with a pinch of salt and pepper; add to the stuffing. stir to combine, and adjust seasonings if needed. add eggs and parsley, toss well and put the stuffing into a 2 1/2 -quart casserole. don't pile it too high — any that remains can be put into a smaller casserole dish. cover with foil and bake 40 minutes in a preheated 375-degree oven. remove foil and top stuffing with remaining butter cut into small pieces. cook uncovered about 15 minutes or until crispy on top.