Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan

Name: Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan
Yield: 6 to 8 Servings
Ingredients: 1 1-pound loaf rustic whole wheat bread, cut (with crust) into 1/2- to 3/4-inch cubes (about 10 cups); 2 tablespoons (or more) extra-virgin olive oil; 4 ounces 1/4-inch-thick slices pancetta (Italian bacon), cut into 1/4-inch cubes; 1 7.25- to 7.41-ounce jar whole steamed chestnuts or vacuum-packed roasted chestnuts,* broken into 1/2-inch pieces; 1 cup chopped shallots (about 4 large); 1 teaspoon minced fresh thyme; 1/2 teaspoon minced fresh rosemary; 3 cups low-salt chicken broth; 2 large eggs; 1 cup finely grated Parmesan cheese

By Jeanne Thiel Kelley, Matt Duckor, Ted Lee, and Jamie PurviancePhotographer Elinor Carucci

September 8, 2009

Recipe notes