Chestnut Stuffing With Pancetta and Fennel

Ingredients

• 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 white 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

Directions

1. 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. 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. 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. 4

   Return pan to high heat and pour in white 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. 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.