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Pancetta Chestnut Sourdough Stuffing

In the bird or on the side, this Pancetta Chestnut Sourdough Stuffing should be on your holiday table! Herbs, crispy pancetta and tangy sourdough take the flavors of chestnuts to new places in this delicious fall recipe.

Serves 8     adjust servings

Preparation 20m Cook Time 1h 15m Total Time


  • 1/2 cup (8 tablespoons) unsalted butter
  • 8 ounces pancetta (or chopped bacon)
  • 2 large onions, chopped
  • 3 celery stalks, chopped
  • 2 tablespoons fresh sage, chopped
  • 4 cloves garlic, minced
  • 2 cups steamed chestnuts, chopped
  • 1/2 cup golden raisins
  • 1/4 cup Italian parsley, chopped
  • 1 pound day-old sourdough bread, cut into 1/2-inch cubes
  • 3/4 cup Parmesan cheese, freshly grated
  • 1 cup chicken broth
  • 2 large eggs
  • Kosher salt
  • Black pepper


Preheat oven to 350 degrees F. Butter a large casserole other or baking dish. Set aside.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pancetta (or bacon) and cook about 10 minutes, until crisp. Use a slotted spoon to transfer pancetta to a large bowl.

Increase heat to medium-high, then melt the remaining butter in the same skillet. Add the onions, celery, sage, and garlic. Saute 10-12 minutes, or until the onions become very tender. Stir in the chestnuts, raisins, and parsley and remove from heat.

Transfer the mixture to the bowl with the pancetta, then add the bread cubes and Parmesan and toss well. In a small bowl, whisk the broth with the eggs until incorporated. Gradually add the broth-egg mixture to the stuffing mixture to moisten. Season the stuffing with salt and pepper to taste.

Transfer the stuffing to the prepared baking dish. Cover with buttered foil and bake until heated through, 25-30 minutes. Remove the foil and bake 15-20 minutes more until the top is crisp and golden.


Recipe Notes

Recipe adapted from Food Network.

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