Chestnut, Prune, and Pancetta Stuffing

Chestnut, Prune, and Pancetta Stuffing
Photo by Roland Bello

Ingredients

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

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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