Chestnut Stuffing with Pancetta and Fennel
Elevate your holiday table with this irresistibly savory Chestnut Stuffing with Pancetta and Fennel, a perfect side dish for Thanksgiving or any festive gathering. This recipe combines the natural sweetness of roasted chestnuts and caramelized fennel with the smoky, salty richness of crispy pancetta, all tied together with a medley of thyme, parsley, and aromatic vegetables. Cubes of day-old bread soak up flavorful chicken or vegetable stock, creating a moist, hearty texture, while the golden, crisp topping adds the perfect crunch. Easy to make and packed with seasonal flavors, this stuffing is oven-baked to perfection and beautifully balances traditional comfort with gourmet sophistication. Ideal for pairing with roasted turkey or ham, it’s a crowd-pleasing holiday favorite that’s both indulgent and memorable.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 8 ounces Pancetta, diced
- 1 Fennel bulb, diced
- 1 Yellow onion, diced
- 2 Celery stalks, diced
- 2 cups Cooked and peeled chestnuts, roughly chopped
- 2 Garlic cloves, minced
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 8 cups Day-old bread, cubed
- 2 cups Chicken or vegetable stock
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil or butter (for greasing the baking dish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.
In a large skillet over medium heat, melt the butter. Add the diced pancetta and cook, stirring occasionally, until crispy, about 5–7 minutes. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels, leaving the rendered fat in the skillet.
Add the diced fennel, onion, and celery to the skillet. Cook, stirring frequently, until the vegetables are softened and beginning to caramelize, about 8–10 minutes.
Stir in the chestnuts, garlic, thyme, and parsley. Cook for another 1–2 minutes until the garlic is fragrant. Remove the skillet from the heat.
In a large mixing bowl, combine the vegetable mixture, cooked pancetta, cubed bread, salt, and black pepper.
Gradually pour the chicken or vegetable stock over the bread mixture, tossing gently with a spatula until the bread is moistened but not soggy. Adjust the amount of stock as needed.
Transfer the stuffing mixture to the prepared baking dish. Spread it out evenly and cover tightly with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let the stuffing sit for 5 minutes before serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
7262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 16267 mg | 707% | |
| Total Carbohydrate | 1130.9 g | 411% | |
| Dietary Fiber | 87.8 g | 314% | |
| Total Sugars | 129.9 g | ||
| Protein | 242.8 g | 486% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1610 mg | 124% | |
| Iron | 72.8 mg | 404% | |
| Potassium | 7890 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
