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Picture of Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3294 kcal 165 %
  • Fat 141 g 216 %
  • Saturated 49 g 243 %
  • Carbs 345 g 115 %
  • Fiber 43 g 172 %
  • Protein 163 g 325 %
  • Cholesterol 548 mg 183 %
  • Sodium 5052 mg 211 %
  • Calcium 2701 mg 270 %
  • Magnesium 543 mg 129 %
  • Potassium 4046 mg 86 %
  • Iron 20 mg 112 %
  • Zinc 17 mg 157 %
  • Phosphorus 2915 mg 416 %
  • Vitamin A 485 µg 54 %
  • Vitamin C 68 mg 76 %
  • Thiamin (B1) 3 mg 233 %
  • Riboflavin (B2) 2 mg 186 %
  • Niacin (B3) 38 mg 239 %
  • Vitamin B6 3 mg 249 %
  • Folate equivalent (total) 449 µg 112 %
  • Vitamin B12 4 µg 165 %
  • Vitamin D 3 µg 21 %
  • Vitamin E 19 mg 126 %
  • Vitamin K 72 µg 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan

Ingredients

  • 1 1 pound loaf rustic whole wheat bread, cut (with crust) into 1/2 to 3/4 inch cubes (about 10 cups)
  • 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 cup finely grated Parmesan cheese
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon minced fresh rosemary
  • 2 large eggs
  • 2 tablespoons (or more) extra virgin olive oil
  • 3 cups low salt chicken broth
  • 4 ounces 1/4 inch thick slices pancetta (Italian bacon), cut into 1/4 inch cubes

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