Bacon Stuffing with Radicchio and Chestnuts

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1 large loaf ciabatta bread, cubed into 1-inch pieces (about 11 cups)

2 tablespoons unsalted butter, plus more for the pan 

3 to 3 1/4 cups low-sodium chicken broth 

12 ounces thick-cut applewood-smoked bacon, chopped 

2 carrots, peeled and finely chopped

1 stalk celery, finely chopped

1 small red onion, finely chopped

1 teaspoon kosher salt 

1 cup chestnuts, roughly chopped 

1 teaspoon chopped fresh rosemary 

1 head radicchio, chopped into 1-inch pieces 

3 tablespoons olive oil 

1 1/2 cups freshly grated Parmesan cheese