Chestnut and Pancetta Stuffing

Updated May 20, 2016

Chestnuts give this traditional poultry stuffing a sweet, nutty flavor.

Freezing Information: freeze for up to 2 months.Good with poultry, or stuffed and cooked inside the bird. (Weigh the bird and calculate the cooking time accordingly.)

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time30 min

Cooking Time - Text30

Cooking Methodroasting



Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseside dish


Taste and Texturemeaty, nutty, savory

Type of Dishstuffing


  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 oz (85g) pancetta, diced
  • 2 cups day-old bread crumbs
  • 1 cup coarsely chopped vacuum-packed chestnuts
  • ¼ cup chopped parsley
  • 1 cup turkey or chicken stock, as needed
  • Salt and freshly ground black pepper


  1. Preheat the oven to 350°F (180°C). Heat the butter and oil in a pan over medium heat. Add the onion and pancetta and cook for 5 minutes, until the onion is soft and the pancetta is beginning to crisp.

  2. Transfer to a bowl. Add the bread crumbs, chestnuts, and parsley. Stir in enough broth to moisten the crumb mixture. Season with salt and pepper.

  3. Spread in a buttered shallow baking dish. Cover with aluminum foil and bake for 30 minutes, until hot. For crispy stuffing, remove the foil after 15 minutes.

  4. Variation

  5. Chestnut Stuffing Balls

  6. Add 1 egg, lightly beaten, to the mixture. Form into 8–12 balls, place on an oiled baking sheet, and bake for 30 minutes. Or use the stuffing mixture, with or without added egg, to stuff a turkey. Allow 20 minutes roasting per pound of turkey.



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