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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Rafik Mondal
[email protected]I've tried many stuffing recipes over the years, but this one is by far my favorite. It's so flavorful and moist, and the chestnuts and prunes add a really nice touch. I highly recommend this recipe!
MST RAHIMA
[email protected]I made this stuffing for Thanksgiving and it was a big hit! Everyone loved it. The flavors were perfect and it was so moist and delicious.
Sudeep Bist
[email protected]This stuffing was easy to make and very tasty. I used a combination of fresh and dried chestnuts, and it turned out great. The prunes added a nice sweetness and the pancetta gave it a savory flavor.
Afolagboye Adebimpe
[email protected]Just made this stuffing and it's delicious! The chestnuts and prunes add a unique and flavorful twist. It's the perfect stuffing for a special occasion dinner.
ahmed chhipa
[email protected]This stuffing is amazing! I made it for Christmas dinner, and it was a huge success. Everyone raved about it. It's the perfect balance of flavors and textures. I highly recommend it!
Pherii Walla
[email protected]I've made this stuffing several times now, and it's always a hit. It's so easy to make, and it always comes out perfectly. The chestnuts and prunes add a nice touch of sweetness. My family loves it!
Dipuo Modise
[email protected]I was a little hesitant to try this stuffing, but I'm so glad I did! It was incredibly delicious. The flavors all worked perfectly together, and the stuffing was cooked to perfection. I will definitely be making this again!
Salman Brand
[email protected]This stuffing was a huge hit at our Thanksgiving dinner! It was moist and flavorful, with a perfect balance of sweet and savory. The chestnuts and prunes added a nice texture and depth of flavor. My family especially loved that it had a hint of smoki