Chestnut, Prune, and Pancetta Stuffing

Chestnut, Prune, and Pancetta Stuffing
Photo by Roland Bello

Ingredients

  • 1 pound pancetta slices
  • 1 1 1/2-lb sourdough loaf (18 cups)
  • 4 large eggs
  • ½ teaspoon black pepper
  • ½ cup unsalted butter
  • 3 cups celery
  • 4 cups onions
  • + 6 more ingredients
    • 1 ½ teaspoons salt
    • 3 7- to 8-oz jars whole chestnuts
    • ¾ pound pitted prunes
    • 1 4-quart shallow ovenproof baking dish (15 by 10 by 2 inches)
    • 5 cups turkey stock
    • 2 tablespoons fresh sage

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 larg...

View full recipe at Epicurious

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