Chestnuts add richness to this intriguing side dish. Bottled chestnuts are available year-round at the site www.chefshop.com. Shield the dish with foil at the end of baking if it's getting too brown.
1 cup chopped onion
3/4 cup chopped pancetta (about 5 ounces)
3 garlic cloves, minced
1/4 cup dry white wine
1 cup dried cranberries
1/2 cup coarsely chopped bottled chestnuts
1 tablespoon chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces day-old Italian or French bread, torn into 1-inch pieces
2 1/4 cups fat-free, less-sodium chicken broth
How to Make It
Preheat oven to 400°.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, pancetta, and garlic; cook 8 minutes or until onion is tender and pancetta is browned, stirring frequently. Stir in wine; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat.
Add cranberries, chestnuts, sage, salt, and pepper to pancetta mixture; stir until combined. Combine pancetta mixture and bread in a large bowl. Pour broth over bread mixture; toss to combine. Spoon into an 11 x 7-inch baking dish coated with cooking spray.
Bake at 400° for 30 minutes or until golden brown.