Chestnut, Prune, and Pancetta Stuffing

Chestnut, Prune, and Pancetta Stuffing
Photo by Roland Bello

Ingredients

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

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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