Chestnut, Prune, and Pancetta Stuffing

Chestnut, Prune, and Pancetta Stuffing
Photo by Roland Bello

Ingredients

  • 3 cups celery
  • ½ cup unsalted butter
  • 4 large eggs
  • ½ teaspoon black pepper
  • 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)
  • + 6 more ingredients
    • 5 cups turkey stock
    • 2 tablespoons fresh sage
    • 1 ½ teaspoons salt
    • 4 cups onions
    • 1 pound pancetta slices
    • 1 1 1/2-lb sourdough loaf (18 cups)

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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