Italian Style Stuffing (Edit recipe)

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This Italian-style version is packed with fennel, chestnuts, pancetta, and Parmesan, baked together into a golden, savory dish that feels like the holidays. The fennel adds a mellow sweetness, the chestnuts bring buttery warmth, and the pancetta crisps up just enough to keep every bite rich, rustic, and full of cozy comfort.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 10

Ingredients

1.5 cups Pancetta, diced
2 Tbsp Extra Virgin Olive Oil - EXAU Lina
2 cups Fennel, diced
1 whole Onion, diced
4 cloves Garlic, minced
2 cups Chestnuts, packaged, already roasted, coarsely chopped
1 whole Italian Bread, loaf, cut into 1-inch cubes
1 cup Parmesan Cheese, freshly grated
2 Tbsp Rosemary, Fresh, chopped
2 cups Chicken Broth, Low Sodium
1 pinch Salt and Pepper
1 Tbsp Butter, Salted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium skillet, cook the pancetta until crisp and browned, about ten minutes. Using a slotted spoon, scoop it into a large mixing bowl, leaving the fat in the pan.
Add olive oil, then toss in the fennel and onions. Let them sauté over medium heat until softened, about ten minutes.
Stir in the garlic and chestnuts and cook just until the garlic becomes fragrant, for about a minute or two. Transfer everything into the bowl with the pancetta.
Add the bread cubes, Parmesan, and chopped rosemary and toss all together.
Slowly pour in the broth while you toss. You want the bread moistened but not soaked—season with salt and pepper.
Spread the mixture into a buttered casserole dish, cover with foil, and bake at 350℉ for about twenty minutes. If you like a crisp golden top, uncover and bake another five minutes.
Sprinkle some more freshly grated Parmesan on top.

Notes

You can assemble the stuffing ahead of time and store it covered in the fridge for up to two days before baking. Bring it to room temperature before it goes into the oven, and if it looks a little dry, drizzle a bit more broth over the top.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	317
Fat:	15 g
Carbohydrates:	32 g
Protein:	12 g
Cholesterol:	34 g
Sodium:	533 mg
Fiber:	4 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.