Chestnut Prune And Pancetta Stuffing Recipes

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BACON, PRUNE AND CHESTNUT STUFFING



Bacon, Prune and Chestnut Stuffing image

Provided by Food Network Kitchen

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

1 stick unsalted butter, plus more for the dish
6 slices bacon, chopped
5 stalks celery, chopped
2 onions, chopped
2 cups pitted prunes, halved
1 cup cooked peeled chestnuts, chopped
3 tablespoons chopped fresh rosemary
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
16 cups 1-inch cubes stale sourdough bread (about 2 pounds)
3 large eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a large deep skillet over medium heat. Add the bacon and cook, stirring, until browned, 10 to 12 minutes. Add the celery, onions, prunes, chestnuts, rosemary, 1 tablespoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mixture softens and starts browning, 6 to 8 minutes. Stir in the chicken broth and bring to a simmer.
  • Combine the bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs.
  • Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 4 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, about 20 more minutes.

CHESTNUT, PRUNE, AND PANCETTA STUFFING



Chestnut, Prune, and Pancetta Stuffing image

Categories     Fruit     Herb     Nut     Pork     Side     Christmas     Thanksgiving     Stuffing/Dressing     Prune     Fall     Winter     Chestnut     Gourmet     Peanut Free     Soy Free

Yield Serves 12

Number Of Ingredients 14

1 (1 1/2-lb) sourdough loaf, cut into 1/3-inch dice (18 cups)
1 lb coarsely chopped pancetta slices (about 3 cups)
1 stick (1/2 cup) unsalted butter, cut into tablespoons
3 cups chopped celery (5 to 6 ribs)
4 cups chopped onions (2 large)
2 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 (7- to 8-oz) jars peeled cooked whole chestnuts, halved (4 cups)
3/4 lb pitted prunes (2 cups), quartered
5 cups turkey stock , heated to liquefy, or reduced-sodium chicken broth (40 fl oz)
4 large eggs, lightly beaten
Special Equipment
a 4-quart shallow ovenproof baking dish (15 by 10 by 2 inches)

Steps:

  • 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 large bowl.
  • Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes. Stir in sage, salt, and pepper and cook 1 minute. Add pancetta mixture along with chestnuts and prunes to bowl containing bread. Whisk together stock and eggs, then stir into bread mixture until combined well. Transfer to baking dish (stuffing will mound above dish).
  • Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.

PRUNE AND CHESTNUT STUFFING



Prune and Chestnut Stuffing image

Provided by Moira Hodgson

Categories     side dish

Time 2h

Yield Stuffing for an 8- to 10-pound goose

Number Of Ingredients 11

1 pound prunes, pitted
1 cup port
2 pounds fresh chestnuts
2 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, chopped
6 stalks celery, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried) as dictated
1/2 to 1 cup chicken stock
4 tablespoons chopped fresh parsley
Coarse salt and freshly ground pepper to taste

Steps:

  • Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
  • Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
  • Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 2 grams, Carbohydrate 71 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 2 grams, TransFat 0 grams

CHESTNUT, PRUNE & PANCETTA STUFFING



Chestnut, Prune & Pancetta Stuffing image

From Gourmet, November 2006 - stashed here for Christmas, not going to be cold enough here at Thanksgiving to do this justice! Thinking nice armagnac appertif & a prune & armagnac mousse to finish would be lovely accompaniments to a roasted turkey, trio of roasted ducks or even a roast goose stuffed with this if gets cold enough! If pancetta is too expensive I may likely substitute some NC/VA country cured ham for the pancetta. Update to follow...

Provided by Busters friend

Categories     Winter

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 12

1 (1 1/2 lb) sourdough loaf, cut into 1/3-inch dice (18 cups)
1 lb coarsely chopped pancetta, slices
1/2 cup unsalted butter, cut into tablespoons
3 cups chopped celery (5 to 6 ribs)
4 cups chopped onions (2 large)
2 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1/2 teaspoon black pepper
24 ounces peeled roasted chestnuts, halved (4 cups)
2 cups pitted prunes, quartered
5 cups turkey broth, heated to liquefy
4 large eggs, lightly beaten

Steps:

  • 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 large bowl.
  • Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes.
  • Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes.
  • Stir in sage, salt, and pepper and cook 1 minute.
  • Add pancetta mixture along with chestnuts and prunes to bowl containing bread.
  • Whisk together stock and eggs, then stir into bread mixture until combined well.
  • Transfer to 4 quart wide baking dish (stuffing will mound above dish).
  • Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.
  • Cooks' notes:.
  • • Stuffing, without stock-and-egg mixture, can be assembled (but not baked) 1 day ahead and chilled, covered. Stir in stock mixture, then proceed with recipe.
  • • Stuffing can be baked 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes.

Nutrition Facts : Calories 481.8, Fat 12.5, SaturatedFat 6, Cholesterol 90.8, Sodium 683.9, Carbohydrate 84.1, Fiber 7.9, Sugar 19.8, Protein 10.3

CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA



Ciabatta Stuffing with Chestnuts and Pancetta image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
  • Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

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Top Asked Questions

How do you cook chestnuts and prunes?
Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon.
How to make the best Italian stuffing recipe?
Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten.
How long do you cook pancetta in the oven?
Preheat oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes.
How do you peel chestnuts without peeling them?
Make little slits in the chestnuts then blanch or roast them to ease peeling. Simmer the chestnuts in unsalted water until completely tender (15-20 minutes). Drain and leave to cool, then place in a basin and roughly break them up with a fork - you want them crumbled rather than puéed.

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