Chestnut, Prune, And Pancetta Stuffing
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
41
Spice
63
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 cups
Onion (chopped 2 large)2 tbsps
Sage (chopped fresh)1.5 tsps
Salt1 tsp
Black Pepper1360 g
Pitted Prunes (2 cups)4 large
Egg (lightly beaten)Directions:
1
Put oven rack in upper third of oven and preheat oven to 400°F
2
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
3
Transfer to a very large bowl
4
Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes
5
Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes
6
Stir in sage, salt, and pepper and cook 1 minute
7
Add pancetta mixture along with chestnuts and prunes to bowl containing bread
8
Whisk together stock and eggs, then stir into bread mixture until combined well
9
Transfer to baking dish (stuffing will mound above dish)
10
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
11
Put oven rack in upper third of oven and preheat oven to 400°F
12
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
13
Transfer to a very large bowl
14
Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes
15
Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes
16
Stir in sage, salt, and pepper and cook 1 minute
17
Add pancetta mixture along with chestnuts and prunes to bowl containing bread
18
Whisk together stock and eggs, then stir into bread mixture until combined well
19
Transfer to baking dish (stuffing will mound above dish)
20
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