Best 7 Chestnut Prune And Pancetta Stuffing Recipes

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Unleash the delectable complexity of flavors with chestnut, prune, and pancetta stuffing, an exceptional filling for holiday meals. This savory and hearty stuffing combines the sweet and nutty taste of chestnuts, the chewy succulence of prunes, and the salty smokiness of pancetta. Embark on a culinary journey as we delve into the world of stuffing, exploring the perfect balance of textures and flavors that will elevate your roasted meats to a new level of gastronomic delight.

Check out the recipes below so you can choose the best recipe for yourself!

CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA



Ciabatta Stuffing with Chestnuts and Pancetta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
  • Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

CHESTNUT, PRUNE, AND PANCETTA STUFFING



Chestnut, Prune, and Pancetta Stuffing image

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

1 (1 1/2-lb) sourdough loaf, cut into 1/3-inch dice (18 cups)
1 lb coarsely chopped pancetta slices (about 3 cups)
1 stick (1/2 cup) unsalted butter, cut into tablespoons
3 cups chopped celery (5 to 6 ribs)
4 cups chopped onions (2 large)
2 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 (7- to 8-oz) jars peeled cooked whole chestnuts, halved (4 cups)
3/4 lb pitted prunes (2 cups), quartered
5 cups turkey stock , heated to liquefy, or reduced-sodium chicken broth (40 fl oz)
4 large eggs, lightly beaten
Special Equipment
a 4-quart shallow ovenproof baking dish (15 by 10 by 2 inches)

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 AND FRUIT STUFFING WITH PATTI LABELLE



Chestnut and Fruit Stuffing with Patti LaBelle image

This recipe developed by the Martha television kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 15

1 day-old baguette (about 12 ounces), torn into 1/2-inch pieces
1 1/4 cups low-sodium canned chicken stock
1/4 cup white wine
2 large eggs
4 tablespoons unsalted butter
1 large onion, cut into 1/4-inch pieces
2 cloves garlic, minced
4 stalks celery, halved lengthwise, and sliced 1/4-inch thick
2 tart crisp apples, such as Fuji or Granny Smith, peeled, cored, and cut into 1/2-inch pieces
6 ounces dried pears, cut into 1/2-inch pieces
24 pitted prunes
12 roasted chestnuts, peeled and coarsely chopped
coarse salt and freshly ground pepper
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage

Steps:

  • Place bread on a baking sheet to dry out while making stuffing. Whisk together stock, wine, and eggs in a medium bowl; set aside.
  • In a large skillet, melt butter over medium heat; add onion, garlic, celery, apples, pears, prunes, and chestnuts. Cook, stirring often, until onion and celery soften, about 6 minutes. Season with salt and pepper.
  • Transfer onion mixture to a large bowl; stir in parsley and sage. Add bread; mix until evenly blended. Taste and adjust seasoning with salt and pepper. Pour stock mixture over stuffing; mix until moistened.

PANCETTA AND CHESTNUT STUFFING



Pancetta and Chestnut Stuffing image

Provided by Scott Conant

Categories     side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 18

4 to 5 cups dark chicken stock
1 cup medium dice pancetta
Extra-virgin olive oil, for cooking
1 maitake mushroom cluster, torn into large chunks
Kosher salt and freshly ground black pepper
2 1/2 tablespoons red wine vinegar
3 celery ribs, medium dice
1 1/2 yellow onions, medium dice
1 carrot, medium dice
1 1/2 cups chestnuts, skin removed, quartered
4 garlic cloves, minced
1 tablespoon good-quality tomato paste
1 teaspoon red pepper flakes
1 tablespoon fresh thyme leaves
8 cups diced day-old bread (3/4- to 1-inch)
1 large egg, beaten
Finely grated Parmesan, for sprinkling
1/2 bunch finely chopped fresh chives

Steps:

  • Heat chicken stock in a small pot to a low simmer, then set aside over low heat.
  • Add pancetta to a large low-sided pot or rondeau over medium heat and cook, stirring occasionally, until pancetta is crisp, about 5 minutes. Remove pancetta from the pot and drain the fat, reserving 1 tablespoon of the fat. Add olive oil and heat to shimmering. Add the mushrooms and sear on all sides until golden brown and crisp, 8 to 10 minutes. Season with salt. Add 1 tablespoon red wine vinegar to deglaze the pot. Remove mushrooms from pot and set aside. Add a drizzle of olive oil to the same pot on high heat, then the celery, onions, carrot and chestnuts. Cook until they begin to brown, about 10 minutes. Add the garlic and the tomato paste and cook until richly caramelized but not burnt, another 5 to 7 minutes. Add the red pepper flakes and cook for 1 minute, then deglaze with 2 cups of the chicken stock and add the reserved mushrooms. Cook until reduced by three-quarters, about 10 minutes. Season with thyme, salt, pepper and the remaining 1 1/2 tablespoons red wine vinegar and turn off the heat. Add 2 more cups of the hot chicken stock to the pot along with the bread, pancetta and the reserved pancetta fat.
  • Let stand for 45 minutes, allowing the bread to absorb all of the flavor.
  • Preheat the oven to 350 degrees F.
  • If the stuffing seems dry, add the remaining cup chicken stock. Add the egg and fold to combine. Transfer to a 9-by-13-inch baking dish. Top with Parmesan and bake until a nice crust forms on top, about 25 minutes. Garnish with chives.

CHESTNUT, PRUNE & PANCETTA STUFFING



Chestnut, Prune & Pancetta Stuffing image

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

1 (1 1/2 lb) sourdough loaf, cut into 1/3-inch dice (18 cups)
1 lb coarsely chopped pancetta, slices
1/2 cup unsalted butter, cut into tablespoons
3 cups chopped celery (5 to 6 ribs)
4 cups chopped onions (2 large)
2 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1/2 teaspoon black pepper
24 ounces peeled roasted chestnuts, halved (4 cups)
2 cups pitted prunes, quartered
5 cups turkey broth, heated to liquefy
4 large eggs, lightly beaten

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

PRUNE AND CHESTNUT STUFFING



Prune and Chestnut Stuffing image

Provided by Moira Hodgson

Categories     side dish

Time 2h

Yield Stuffing for an 8- to 10-pound goose

Number Of Ingredients 11

1 pound prunes, pitted
1 cup port
2 pounds fresh chestnuts
2 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, chopped
6 stalks celery, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried) as dictated
1/2 to 1 cup chicken stock
4 tablespoons chopped fresh parsley
Coarse salt and freshly ground pepper to taste

Steps:

  • Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
  • Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
  • Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 2 grams, Carbohydrate 71 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 2 grams, TransFat 0 grams

CHESTNUT STUFFING WITH PANCETTA AND FENNEL



Chestnut Stuffing With Pancetta and Fennel image

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

2 loaves bread, country-style (16 to 18 ounces each)
2/3 cup extra virgin olive oil, divided, plus
1/4 cup extra virgin olive oil
2 tablespoons fennel seeds
1 cup pancetta, finely diced
2 sprigs rosemary
1/4 teaspoon red pepper, crushed flakes
2 cups onions, finely diced
2 cups fennel bulbs, finely diced
2 tablespoons thyme
kosher salt, freshly ground
black pepper, freshly ground
1 cup white wine
3 cups chicken stock (broth fine too)
8 tablespoons unsalted butter, divided
2 (14 ounce) jars chestnuts (peeled and cooked)
2 extra-large eggs, lightly beaten
1/4 cup parsley, chopped flat-leaf

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.

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your stuffing.
  • Don't overstuff the turkey. A good rule of thumb is to use about 1 cup of stuffing per pound of turkey.
  • Make sure the stuffing is cooked through before serving. The internal temperature should reach 165 degrees Fahrenheit.
  • If you're short on time, you can use a pre-made stuffing mix. Just be sure to add some fresh herbs and vegetables to give it more flavor.
  • Serve the stuffing immediately after it's cooked. It's best when it's hot and fresh.

Conclusion:

Chestnut, prune, and pancetta stuffing is a delicious and easy-to-make side dish that's perfect for Thanksgiving or Christmas dinner. With its sweet, savory, and smoky flavors, this stuffing is sure to be a hit with everyone at the table. So next time you're looking for a special stuffing recipe, give this one a try. You won't be disappointed!

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