Pancetta Chestnut Stuffing

close up of pancetta chestnut stuffing in a bowl with next to two plates with stuffing, turkey, gravy and cranberry sauce, on a gray background with fresh sage leaves and a linen napkin to the side

This savory pancetta chestnut stuffing is perfect for Thanksgiving and Christmas dinners. Plus, it’s dairy free and can be made ahead of time.



  1. Preheat oven to 400˚F.
  2. Heat a large skillet *affiliate link to medium-high. Add olive oil and pancetta, cooking until pancetta is crispy and brown, and the fat has fully rendered, about 10 minutes.
  3. Add onion and celery to pan, and sauté until onions are translucent, about 5 minutes.
  4. Add chestnuts, herbs and wine. Cook until softened, about 2 minutes. Add vegan butter and continue to cook until melted.
  5. Place stuffing mix in a large mixing bowl *affiliate link. Transfer mixture from skillet and add chicken broth to bowl. Stir to evenly coat breadcrumbs.
  6. Stir in egg, working quick to prevent egg from cooking until fully combined. Adjust seasoning with salt & pepper to taste.
  7. Bake for 20 – 25 minutes or until top has browned and center is fully set.
  8. Remove from heat and let rest for at least 10 minutes before serving.

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