Preheat the oven to 350 degrees. Butter a 9- by 12-inch baking dish.

Place the bread cubes on a baking sheet and cook, stirring occasionally, for 10 minutes or until golden brown. Let cool.

Bring the chicken broth to a simmer, remove from the heat, and stir in the cranberries. Let sit.

Place the pancetta in a cold skillet and turn the heat to medium. Cook, stirring occasionally, until browned, about 8 minutes. Remove from the pan with a slotted spoon and place in a mixing bowl. Add the butter and let it melt. Add the onion and celery and cook until softened, about 3 minutes. Remove from pan with a slotted spoon and add to the pancetta.

In a large mixing bowl, whisk the eggs with the poultry seasoning, salt, and pepper. Add the bread and the chicken broth and cranberries. Stir to coat and let sit for 5 minutes. Stir in the pancetta, vegetables, and chestnuts. Bake, uncovered, at 350 degrees for 30-40 minutes or until golden brown and crispy.