Chestnut Stuffing With Fennel

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Ingredients

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

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