Servings: 15

1/4 Pound PANCE'TTA, diced 1/4 inch
1/4 Pound CELERY, Thinly sliced
1/4 Pound ONIONS diced1/4 inch
3 Pounds STUFFING MIX, or DAY OLD BREAD cubed or torn
1 pound cooked &peeled chestnuts, (available in jars )
3 Cups STOCK, chicken or vegetable
1 Bunch SAGE, chopped
1/4 Bunch PARSLEY, chopped

• Place the pancetta in a dutch oven or deep iron skillet over moderate heat and saute until crisp, remove reserving the rendered fat.
• Add 1 oz. olive oil and continue heating the pan.
• Add the celery and onions, reduce heat and saute until soft and translucent, about 8-10 minutes.
• Add the stock and bring to a boil.
• Coarsly chop the chestnuts, then add to the boiling mixture.
• Add the sage, parsley, and the stuffing mix.
• Salt and pepper to taste.
• Place into a shallow ovenproof casserole, and bake in a preheated oven uncovered at 350 degrees for about 3O-40 minutes or until somewhat puffed and crusty on the top.
• Will hold well partially covered until served. Sensational with turkey, duck or goose.