Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta

INGREDIENTS

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