Chestnut, Prune, and Pancetta Stuffing

Ingredients

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

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