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
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Malik Azeem Awan
[email protected]I've never made stuffing before, but this recipe was so easy to follow. It turned out perfect and I'm so glad I tried it.
Khalif Barkhadle
[email protected]This stuffing is a great way to use up leftover bread. I always have a loaf of bread that's about to go stale, so I just make this stuffing and it's gone in no time.
Lightfoot Timothy
[email protected]I'm allergic to nuts, so I substituted chopped apples for the chestnuts. It turned out great!
Pinky Linky
[email protected]This stuffing is way too salty. I had to cut the amount of pancetta in half and it was still too much.
Catherine Costello
[email protected]This stuffing was a disappointment. It was dry and flavorless. I followed the recipe exactly, but it just didn't turn out right.
Kgatello Moloi
[email protected]This stuffing is amazing! I've made it twice now and it's always a hit. It's so easy to make and it's packed with flavor. I love the combination of chestnuts, prunes, and pancetta. It's the perfect stuffing for any holiday meal.
Wajeed Rehman
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind. It's so flavorful and moist, and the chestnuts and prunes add a nice touch of sweetness. I will definitely be making this again.
Juana Bustoz
[email protected]This is the best stuffing recipe I've ever tried! It's so easy to make and it always turns out perfect. I love the combination of chestnuts, prunes, and pancetta. It's the perfect stuffing for any holiday meal.
Shemeer Fs
[email protected]I made this stuffing for my Christmas dinner and it was a huge success! Everyone loved it, even my picky uncle. The flavors were perfect and the stuffing was so moist and flavorful.
Ms. Lay
[email protected]This stuffing was a hit at our Thanksgiving dinner! It was flavorful and moist, and the chestnuts and prunes added a nice sweetness and texture. I will definitely be making this again next year.