Best 2 Chestnut Prune Pancetta Stuffing Recipes

When planning a festive dinner, chestnut prune pancetta stuffing is a delightful dish that elevates any celebration. This extraordinary stuffing combines the sweet and smoky flavors of chestnuts, prunes, and pancetta, creating a delectable filling that complements any roast perfectly. With its rich, savory profile, this stuffing adds a gourmet touch to your special occasion. Whether you're hosting a holiday feast or a memorable family gathering, this remarkable stuffing is guaranteed to impress your guests and leave them craving more.

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

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

Ingredients

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, 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

Ingredients

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

Tips:

To ensure your stuffing is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have pancetta, you can use bacon or sausage in its place.
If you don't have dried chestnuts, you can use canned or frozen chestnuts instead. Just be sure to drain and rinse them before using.
You can adjust the amount of herbs and spices in the stuffing to your liking.
If you're short on time, you can make the stuffing ahead of time and refrigerate it for up to 24 hours before baking. Just be sure to bring it to room temperature before baking.

Conclusion:

This chestnut, prune, and pancetta stuffing is a delicious and flavorful addition to your holiday dinner. It's easy to make and can be prepared ahead of time, making it a great option for busy cooks. The combination of sweet chestnuts, tart prunes, and savory pancetta is sure to please everyone at your table.