Chestnut, Prune, and Pancetta Stuffing

Name: Chestnut, Prune, and Pancetta Stuffing
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 710 milliliters chopped celery (5 to 6 ribs); 595 grams peeled cooked whole chestnuts, halved (4 cups); 4 larges eggs, lightly beaten; 2 Tbsps chopped fresh sage; 40 fl. oz.s cups turkey stock, heated to liquefy, or reduced-sodium chicken broth; 946 milliliters chopped onions (2 large); 710 milliliters lb coarsely chopped pancetta slices (about; 473 milliliters 3/4 lb pitted prunes , quartered; 2 teaspoons salt; 680 grams sourdough loaf, cut into 1/3-inch dice (18 cups); 118 milliliters stick unsalted butter, cut into tablespoons

Chestnut, Prune, and Pancetta Stuffing might be just the side dish you are searching for. One serving contains 476 calories, 13g of protein, and 13g of fat. This recipe serves 12. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes roughly 2 hours. Head to the store and pick up pepper, celery, sage, and a few other things to make it today.

Instructions

Put oven rack in upper third of oven and preheat oven to 400°F.

Equipment you will use

Oven

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.

Ingredients you will need

Bread

Toast

Equipment you will use

Baking Pan

Transfer to a very large bowl.

Equipment you will use

Bowl

Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

Celery

Onion

Pepper

Sage

Salt

Add pancetta mixture along with chestnuts and prunes to bowl containing bread.

Ingredients you will need

Chestnuts

Pancetta

Prunes

Bread

Equipment you will use

Bowl

Whisk together stock and eggs, then stir into bread mixture until combined well.

Ingredients you will need

Bread

Stock

Egg

Equipment you will use

Whisk

Transfer to baking dish (stuffing will mound above dish).

Ingredients you will need

Stuffing

Equipment you will use

Baking Pan

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.

Equipment you will use

Oven

Aluminum Foil

•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.

Ingredients you will need

Stuffing

Stock

Egg

Equipment you will use

Oven