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Chestnut and Pancetta Stuffing Recipe
- 1 loaf day-old country-style Italian bread (about 1 pound), medium dice
- 1 tablespoon olive oil , plus more for coating the pan
- 6 ounces pancetta , medium dice
- 1/2 teaspoon ground cinnamon
- 1 medium yellow onion , medium dice
- 1 medium fennel , tops trimmed, cored, and cut into medium dice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces whole peeled steamed or , small dice
- 1 1/2 teaspoons finely chopped fresh sage leaves
- 1 1/4 cups low-sodium chicken broth
Directions:View on Chow
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