Chestnut, Prune, and Pancetta Stuffing

Chestnut, Prune, and Pancetta Stuffing
Photo by Roland Bello

Ingredients

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

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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