Chestnut Stuffing with Fennel

• 1 1/2 pounds country bread, crusts removed, torn into 1-inch pieces
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fennel seeds
• 4 ounces pancetta, sliced 1/8 inch thick and diced
• 1 small rosemary sprig
• 1 dried chile de árbol or other dried red chile, stemmed and broken in half
• 1 small onion, finely chopped
• 1 small fennel bulb, halved lengthwise and finely diced
• 1 1/2 teaspoons thyme leaves
• Kosher salt and freshly ground pepper
• 1 tablespoon finely grated lemon zest
• 3/4 cup dry white wine
• 2 1/4 cups chicken stock or low-sodium broth
• 6 tablespoons unsalted butter
• One 10-ounce vacuum-packed jar of chestnuts, very coarsely crumbled
• 2 large eggs, lightly beaten
• 3 tablespoons chopped flat-leaf parsley

1. Preheat the oven to 400°. On a baking sheet, toss the bread with 1/2 cup of the olive oil. Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown. Let the croutons cool, then transfer to a bowl. Leave the oven on.
2. In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind.
3. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes. Lower the heat to moderate, add the rosemary and chile and cook for 1 minute. Add the onion, fennel, fennel seeds and thyme and season with salt and pepper. Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes; discard the rosemary and chile. Stir in the lemon zest and add to the croutons.
4. Set the skillet over high heat. Add the wine and bring to a boil, scraping up the browned bits. Boil until reduced to 1/3 cup, about 4 minutes. Add the chicken stock and bring to a boil. Pour the hot stock mixture over the croutons and toss well.
5. Wipe out the skillet. Add 3 tablespoons of the butter and the chestnuts and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chestnuts to the stuffing, season with salt and pepper and let cool completely. Add the eggs and parsley and toss well.
6. Transfer the stuffing to a 9-by-13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and dot the stuffing with the remaining 3 tablespoons of butter. Bake for about 20 minutes, or until crisp on top. Serve hot.

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