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Cooking spray <\/span><\/p>\n 1 C. chopped onion <\/span><\/p>\n 3\/4 C. chopped pancetta (about 5 ounces) <\/span><\/p>\n 3 garlic cloves, minced <\/span><\/p>\n 1\/4 C. dry white wine <\/span><\/p>\n 1 C. dried cranberries <\/span><\/p>\n 1\/2 C. coarsely chopped bottled chestnuts <\/span><\/p>\n 1 T. chopped fresh sage <\/span><\/p>\n 1\/4 tsp. salt <\/span><\/p>\n 1\/4 tsp. freshly ground black pepper <\/span><\/p>\n 8 ounces day-old Italian or French bread, torn into 1-inch pieces <\/span><\/p>\n 2 1\/4 C. fat-free, less-sodium chicken broth <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 400\u00c2\u00b0. 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\u00c2\u00b0 for 30 minutes or until golden brown.<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 Preheat oven to 400\u00c2\u00b0. Heat a large nonstick skillet over medium heat. Coat pan…<\/p>\n