Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan Recipe | Epicurious

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