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Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan


Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan Recipe

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
Directions:
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