Chestnut, Prune, and Pancetta Stuffing

Chestnut, Prune, and Pancetta Stuffing
Photo by Roland Bello

Ingredients

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