Best 2 Chestnut Prune Pancetta Stuffing Recipes
Chestnut, prune, and pancetta stuffing is a classic holiday dish that is both savory and sweet. The chestnuts add a nutty flavor, the prunes add a chewy texture and sweetness, and the pancetta adds a salty, smoky flavor. This stuffing is also very easy to make, and can be prepared ahead of time.
In addition to the classic chestnut, prune, and pancetta stuffing, this article also includes recipes for a variety of other stuffing variations, including:
* Apple and Sausage Stuffing: This stuffing is made with sweet apples, savory sausage, and a variety of herbs and spices.
* Cornbread Stuffing: This stuffing is made with cornbread, celery, onion, and a variety of herbs and spices.
* Wild Rice Stuffing: This stuffing is made with wild rice, mushrooms, and a variety of herbs and spices.
* Vegetarian Stuffing: This stuffing is made with a variety of vegetables, including mushrooms, celery, onion, and carrots.
All of these stuffing recipes are easy to make and can be prepared ahead of time. They are the perfect addition to any holiday meal.
CHESTNUT, PRUNE, AND PANCETTA STUFFING
Categories Fruit Herb Nut Pork Side Christmas Thanksgiving Stuffing/Dressing Prune Fall Winter Chestnut Gourmet Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 14
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.
- Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes. Stir in sage, salt, and pepper and cook 1 minute. Add pancetta mixture along with chestnuts and prunes to bowl containing bread. Whisk together stock and eggs, then stir into bread mixture until combined well. Transfer to baking dish (stuffing will mound above dish).
- Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.
CHESTNUT, PRUNE & PANCETTA STUFFING
From Gourmet, November 2006 - stashed here for Christmas, not going to be cold enough here at Thanksgiving to do this justice! Thinking nice armagnac appertif & a prune & armagnac mousse to finish would be lovely accompaniments to a roasted turkey, trio of roasted ducks or even a roast goose stuffed with this if gets cold enough! If pancetta is too expensive I may likely substitute some NC/VA country cured ham for the pancetta. Update to follow...
Provided by Busters friend
Categories Winter
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F
- Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.
- Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes.
- Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes.
- Stir in sage, salt, and pepper and cook 1 minute.
- Add pancetta mixture along with chestnuts and prunes to bowl containing bread.
- Whisk together stock and eggs, then stir into bread mixture until combined well.
- Transfer to 4 quart wide baking dish (stuffing will mound above dish).
- Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.
- Cooks' notes:.
- • Stuffing, without stock-and-egg mixture, can be assembled (but not baked) 1 day ahead and chilled, covered. Stir in stock mixture, then proceed with recipe.
- • Stuffing can be baked 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes.
Nutrition Facts : Calories 481.8, Fat 12.5, SaturatedFat 6, Cholesterol 90.8, Sodium 683.9, Carbohydrate 84.1, Fiber 7.9, Sugar 19.8, Protein 10.3
Tips:
- To save time, use pre-cooked chestnuts or vacuum-packed chestnuts.
- If you're using dried prunes, soak them in warm water for 10 minutes before using. This will help to plump them up.
- Use a sharp knife to score the pancetta. This will help it to render its fat and become crispy.
- Don't overstuff the chicken. You want the stuffing to be able to expand as it cooks.
- If you're making the stuffing ahead of time, store it in the refrigerator for up to 2 days. When you're ready to cook it, bring it to room temperature for 30 minutes before stuffing the chicken.
- To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
Conclusion:
Chestnut, prune, and pancetta stuffing is a delicious and flavorful side dish that is perfect for any special occasion. It's easy to make and can be prepared ahead of time. This stuffing is sure to be a hit with your family and friends.
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