CHESTNUT STUFFING WITH PANCETTA AND FENNEL
I love chestnuts! This is difficult because I don't love preparing them & I really dislike getting chestnuts that turn out to be moldy. To avod the dissappointment of moldy nuts & the pain of burned fingers I will splurge & get jarred chestnuts. They are spendy so they fall into the "very special occasions" category. Oh so good. I jumped on this recipe when I read it in The Seattle Times. They attribute it to "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table" by Suzanne Goin with Teri Gelber. Thank you Suzanne & Teri. I can't wait to try it.
Provided by Busters friend
Categories Pork
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Cut the crusts off the bread and tear remaining loaves into 1-inch pieces; put into a large bowl. Toss with 2/3 cup olive oil. Spread on 2 rimmed baking sheets. Toast on staggered oven shelves in a preheated 400-degree oven 12 to 15 minutes, tossing occasionally, until croutons are golden-brown and crispy on the outside but still a little soft and tender inside. Reverse baking sheets halfway through cooking time. Cool.
- Toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, shaking the pan often, until the seeds release their aroma and turn a light golden brown. Coarsely grind the seeds with a mortar and pestle or spice grinder. Set aside.
- Heat a large saute pan over high heat for 2 minutes. Add remaining 1/4 cup olive oil and the pancetta. Saute 1 to 2 minutes. Turn heat down to medium, add rosemary sprigs and red-pepper flakes and cook one minute. Add onion, fennel, fennel seeds and thyme. Season with 1/4 teaspoon salt and a few grindings of pepper. Saute about 8 minutes or until the vegetables are lightly caramelized. If making ahead, cool and refrigerate vegetables. Otherwise, add to the croutons and set aside.
- Return pan to high heat and pour in white wine. Bring to a boil and reduce by three-quarters. Add chicken stock or broth and bring to a boil. Pour hot liquid over croutons and vegetables, tossing well to combine. Stir occasionally so that the liquid that settles in the bottom of the bowl can be redistributed.
- Wipe pan out with paper towels, and return to the stove over medium heat. Swirl in 4 tablespoons butter, and when it foams, add chestnuts. Saute 4 to 5 minutes, until the chestnuts are golden and sizzling. Season with a pinch of salt and pepper; add to the stuffing. Stir to combine, and adjust seasonings if needed. Add eggs and parsley, toss well and put the stuffing into a 2 1/2 -quart casserole. Don't pile it too high - any that remains can be put into a smaller casserole dish. Cover with foil and bake 40 minutes in a preheated 375-degree oven. Remove foil and top stuffing with remaining butter cut into small pieces. Cook uncovered about 15 minutes or until crispy on top.
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Liam Engler
[email protected]This stuffing was a bit too expensive to make. I would use cheaper ingredients next time.
Boyo Eleanora
[email protected]This stuffing was a bit too dense for my taste. I would use less chestnuts next time.
Yuan Bongoc
[email protected]This stuffing was a bit too crumbly for my taste. I would use more bread crumbs next time.
Shreejaa gautam
[email protected]This stuffing was a bit too greasy for my taste. I would use less butter next time.
iilxxcy
[email protected]This stuffing was a bit too sweet for my taste. I would use less brown sugar next time.
Tracey Thacker
[email protected]This stuffing was a bit too salty for my taste. I would use less pancetta next time.
mary riley
[email protected]This stuffing was a bit bland for my taste. I would add more herbs and spices next time.
umar ch
[email protected]I wasn't a fan of the fennel in this stuffing. I think it would be better without it.
Sharon Francis
[email protected]I found that this stuffing was a bit too dry for my taste. I would add more broth or stock next time.
Ali Munir
[email protected]This stuffing is a bit time-consuming to make, but it's worth the effort.
Aliya Altaf
[email protected]This is the best stuffing recipe I've ever tried!
Ahmed Max
[email protected]I've made this stuffing several times and it's always a success.
Alyssa Montanez
[email protected]This stuffing is the perfect side dish for any holiday meal.
Brittany Lee Jordan
[email protected]I love the crispy texture of the pancetta in this stuffing.
Gasaro Peace
[email protected]This stuffing is so easy to make and it's always a hit with my family and friends.
Md Aminul islam Abir
[email protected]I'm not a big fan of fennel, but I really enjoyed this stuffing. The flavors all worked really well together.
Good G
[email protected]This stuffing is a great way to use up leftover chestnuts. It's also a nice change of pace from the traditional bread stuffing.
Davien Garcia
[email protected]I made this stuffing for a potluck and it was a total crowd-pleaser! Everyone loved the unique flavor combination of the chestnuts, pancetta, and fennel.
Aaron Okoli. Jr
[email protected]This chestnut stuffing was a huge hit at our Thanksgiving dinner! It was so flavorful and moist, and the pancetta and fennel added a really nice touch. I will definitely be making this again next year.