Pancetta chestnut prune stuffing recipe
Pancetta Chestnut Prune Stuffing recipe
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|700 g||bread, diced|
|500 g||pancetta, cubed|
|230 g||butter, unsalted|
|4 stalks||celery, diced|
|4 medium||onions, chopped|
|2 tbsp||fresh sage, chopped|
|salt and pepper, to taste|
|400 g||chestnuts, halved|
|450 g||prunes, chopped|
|1 l||turkey broth|
Preheat oven to 200°C.
Arrange bread cubes in a single layer in 2 large shallow baking pans and toast, stirring once or twice, until golden and dry, about 15 minutes. Transfer to a bowl.
Cook pancetta in a saucepan in oil until browned, 12-15 minutes. Add butter and heat until melted, then add celery and onions and sauté, stirring occasionally, until softened, about 12 minutes. Stir in sage and season with salt and pepper. Add pancetta mixture along with chestnuts and prunes to bowl containing the bread.
Whisk together broth and eggs, then stir into bread mixture until combined well. Transfer to baking dish and bake, loosely covered with a buttered foil for 30 minutes. Then remove foil and bake until top is browned, 10-15 minutes more.
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Pancetta chestnut prune stuffing recipe
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