Ciabatta Stuffing with Chestnuts and Pancetta

INGREDIENTS

• 1 cup (or more) canned low-salt chicken broth
• 2 tablespoons chopped fresh rosemary leaves
• 2 carrots, peeled and finely chopped
• 2 large onions, finely chopped
• 3 celery stalks, finely chopped
• 1/4 cup chopped fresh Italian parsley leaves
• Salt and freshly ground black pepper
• 3 garlic cloves, chopped
• 6 tablespoons (3/4 stick) butter
• 2/3 cup freshly grated Parmesan
• 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
• 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
• 2 large eggs, beaten to blend
• 8 ounces pancetta, cut into 1/4-inch dice