Ingredients for Chestnut Prune Pancetta Stuffing
- Sourdough Loaf
- 6 ounces pancetta, diced (or substitute with 6 ounces country-cured ham)
- Unsalted Butter
- 2 stalks celery, finely chopped
- Onions
- Fresh Sage
- 1 teaspoon salt
- Black Pepper
- Roasted Chestnuts
- 1 cup pitted prunes, chopped
- Turkey Broth
- Eggs
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How to Make Chestnut Prune Pancetta Stuffing
- Preheat oven to 350°F (175°C).
- In a large skillet, cook the pancetta over medium heat until crispy. Remove pancetta, reserving 2 tablespoons of rendered fat. Chop the cooked pancetta.
- In a large bowl, combine the chopped chestnuts, prunes, bread cubes, onion, celery, sage, thyme, salt, and pepper.
- Add the reserved pancetta fat and gently toss to combine. Add the chicken broth gradually until the bread is moist but not soggy.
- Stir in the chopped pancetta and cranberries (if using).
- Transfer the stuffing to a greased baking dish.
- Bake for 60-75 minutes, or until golden brown and heated through.
- Let rest for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
79g
Fat
30g
Carbs
28g
