Best 5 Whole Wheat Stuffing With Pancetta Chestnuts And Parmesan Recipes

CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA

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.

PANCETTA AND CHESTNUT STUFFING

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.

CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA

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 STUFFING WITH PANCETTA AND FENNEL

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.

POLENTA & PANCETTA STUFFING

Steps:

• Heat oven to 200C/180C fan/gas 6. In a large frying pan, gently fry the onion in the oil until soft, about 8-10 mins. Stir in the pancetta, garlic and thyme, and cook until the pancetta is browned and crisp. Stir in the polenta and half the cheese and cook for a few mins - don't worry if the polenta breaks up. You can prepare up to this stage up to a day ahead.
• Add the cream and stock to the pan, mix thoroughly, then pour into an oiled baking dish. Sprinkle the remaining cheese over and bake for 40 mins or until browned on top. Allow to stand for 10 mins before serving.