Cranberry And Chestnut Dressing

• Cooking spray
• 1 cup chopped onion
• 3/4 cup chopped pancetta (about 5 ounces)
• 3 garlic cloves, minced
• 1/4 cup dry white wine
• 1 cup dried cranberries
• 1/2 cup coarsely chopped bottled chestnuts
• 1 tablespoon chopped fresh sage
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces day-old Italian or French bread, torn into 1-inch pieces
• 2 1/4 cups fat-free, less-sodium chicken broth

1. Preheat oven to 400u0b0.
2. 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.
3. 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.
4. Bake at 400u0b0 for 30 minutes or until golden brown.

cooking spray, onion, pancetta, garlic, white wine, cranberries, chestnuts, fresh sage, salt, freshly ground black pepper, italian, chicken broth

Taken from www.myrecipes.com/recipe/cranberry-chestnut-dressing (may not work)