Cooking spray

1 C. chopped onion

3/4 C. chopped pancetta (about 5 ounces)

3 garlic cloves, minced

1/4 C. dry white wine

1 C. dried cranberries

1/2 C. coarsely chopped bottled chestnuts

1 T. chopped fresh sage

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

8 ounces day-old Italian or French bread, torn into 1-inch pieces

2 1/4 C. fat-free, less-sodium chicken broth

 

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.