Chestnut Stuffing With Pancetta And Fennel Recipes

CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA

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.

CHESTNUT STUFFING WITH PANCETTA AND FENNEL

Steps:

• Cut the crusts off the bread and tear remaining loaves into 1-inch pieces; put into a large bowl. Toss with 2/3 cup olive oil. Spread on 2 rimmed baking sheets. Toast on staggered oven shelves in a preheated 400-degree oven 12 to 15 minutes, tossing occasionally, until croutons are golden-brown and crispy on the outside but still a little soft and tender inside. Reverse baking sheets halfway through cooking time. Cool.
• Toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, shaking the pan often, until the seeds release their aroma and turn a light golden brown. Coarsely grind the seeds with a mortar and pestle or spice grinder. Set aside.
• Heat a large saute pan over high heat for 2 minutes. Add remaining 1/4 cup olive oil and the pancetta. Saute 1 to 2 minutes. Turn heat down to medium, add rosemary sprigs and red-pepper flakes and cook one minute. Add onion, fennel, fennel seeds and thyme. Season with 1/4 teaspoon salt and a few grindings of pepper. Saute about 8 minutes or until the vegetables are lightly caramelized. If making ahead, cool and refrigerate vegetables. Otherwise, add to the croutons and set aside.
• Return pan to high heat and pour in white wine. Bring to a boil and reduce by three-quarters. Add chicken stock or broth and bring to a boil. Pour hot liquid over croutons and vegetables, tossing well to combine. Stir occasionally so that the liquid that settles in the bottom of the bowl can be redistributed.
• Wipe pan out with paper towels, and return to the stove over medium heat. Swirl in 4 tablespoons butter, and when it foams, add chestnuts. Saute 4 to 5 minutes, until the chestnuts are golden and sizzling. Season with a pinch of salt and pepper; add to the stuffing. Stir to combine, and adjust seasonings if needed. Add eggs and parsley, toss well and put the stuffing into a 2 1/2 -quart casserole. Don't pile it too high - any that remains can be put into a smaller casserole dish. Cover with foil and bake 40 minutes in a preheated 375-degree oven. Remove foil and top stuffing with remaining butter cut into small pieces. Cook uncovered about 15 minutes or until crispy on top.

PANCETTA AND CHESTNUT STUFFING

Steps:

• Heat chicken stock in a small pot to a low simmer, then set aside over low heat.
• Add pancetta to a large low-sided pot or rondeau over medium heat and cook, stirring occasionally, until pancetta is crisp, about 5 minutes. Remove pancetta from the pot and drain the fat, reserving 1 tablespoon of the fat. Add olive oil and heat to shimmering. Add the mushrooms and sear on all sides until golden brown and crisp, 8 to 10 minutes. Season with salt. Add 1 tablespoon red wine vinegar to deglaze the pot. Remove mushrooms from pot and set aside. Add a drizzle of olive oil to the same pot on high heat, then the celery, onions, carrot and chestnuts. Cook until they begin to brown, about 10 minutes. Add the garlic and the tomato paste and cook until richly caramelized but not burnt, another 5 to 7 minutes. Add the red pepper flakes and cook for 1 minute, then deglaze with 2 cups of the chicken stock and add the reserved mushrooms. Cook until reduced by three-quarters, about 10 minutes. Season with thyme, salt, pepper and the remaining 1 1/2 tablespoons red wine vinegar and turn off the heat. Add 2 more cups of the hot chicken stock to the pot along with the bread, pancetta and the reserved pancetta fat.
• Let stand for 45 minutes, allowing the bread to absorb all of the flavor.
• Preheat the oven to 350 degrees F.
• If the stuffing seems dry, add the remaining cup chicken stock. Add the egg and fold to combine. Transfer to a 9-by-13-inch baking dish. Top with Parmesan and bake until a nice crust forms on top, about 25 minutes. Garnish with chives.

CHESTNUT, PRUNE & PANCETTA STUFFING

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.

CHESTNUT STUFFING

Steps:

• With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
• In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
• Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

CHESTNUT, PRUNE, AND PANCETTA STUFFING

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.

CHESTNUT STUFFING

Steps:

• Preheat the oven to 400°F.
• Cut the crust off the bread and tear the remaining loaf into 1-inch pieces. Using your hands, toss with 6 tablespoons olive oil, squeezing the bread with your hands to help it absorb the olive oil. Toast on a baking sheet 12 to 15 minutes, tossing often, until the croutons are golden brown and crispy on the outside but still a little soft and tender inside. When the croutons have cooled, place them in a large bowl.
• Meanwhile, toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, shaking the pan often, until the seeds release their aroma and turn a light golden brown. Coarsely grind the seeds with a mortar and pestle or spice grinder.
• Heat a large sauté pan over high heat for 2 minutes. Add the remaining 2 tablespoons olive oil and the pancetta. Sauté 1 to 2 minutes, stirring with a wooden spoon. Turn the heat down to medium, add the rosemary sprig and the chile, and let them sizzle in the pan a minute. Add the onion, fennel, fennel seeds, and thyme. Season with 1/4 teaspoon salt and a few grindings of pepper. Sauté about 8 minutes, until the vegetables are lightly caramelized. Stir in the lemon zest, and add the entire mixture to the croutons.
• Return the pan to high heat and pour in the white wine. Bring the wine to a boil, and reduce by three-quarters. Add the chicken stock and bring to a boil. Pour the hot liquid over the croutons and vegetables, and toss well to combine.
• Wipe the pan out with paper towels, and return it to the stove over medium heat. Swirl in 2 tablespoons butter, and when it foams, add the chestnuts. Sauté 4 to 5 minutes, until the chestnuts are golden and sizzling in the butter. Season with a pinch of salt and pepper, and add to the stuffing. Stir to combine, and taste for seasoning. Add the egg and parsley. Toss well, and put the stuffing in a ceramic baking dish or casserole. Cover with foil, and bake 40 minutes. Remove the foil, and top the stuffing with the remaining 2 tablespoons butter, cut into small cubes. Return the stuffing to the oven, and cook about 20 minutes, until crispy on top.

BRIOCHE CHESTNUT STUFFING

Steps:

• Arrange brioche pieces in a single layer on a rimmed baking sheet. Let them dry out overnight, or place them in a 200-degree oven for an hour or two. (They'll be ready when they feel stale to the touch but haven't taken on any color.)
• Heat oven to 375 degrees, and butter a shallow, 2-quart casserole or gratin dish. On a pot on the stove or in the microwave, melt 4 tablespoons butter. Put bread in the prepared baking dish and toss with melted butter. Bake until golden and toasted, 8 to 10 minutes. Let cool, then transfer toast to a large bowl. (Don't wash the baking dish; you'll use it again for the stuffing.)
• In a 12-inch skillet, melt remaining 4 tablespoons butter over medium heat. Stir in onion, celery, fennel and 1/2 teaspoon salt; cook until soft and just starting to brown, about 12 minutes. Stir in thyme and sage, and cook for 1 minute. Remove from heat and transfer to bowl with brioche. Gently fold in chestnuts and pepper and let cool.
• In a medium bowl, whisk together 1 1/2 cups stock, eggs, parsley and remaining 1 teaspoon salt. Fold gently into bread mixture, then scrape it all back into prepared baking dish. Drizzle on remaining 1 cup stock until the mixture is moist but not squishy; you may not need all the stock.
• Cover dish with foil and bake until lightly springy, about 25 minutes. Remove foil and continue to bake until golden brown, another 20 to 30 minutes.

CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA

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.

PRUNE AND CHESTNUT STUFFING

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.

CHESTNUT STUFFING

Steps:

• Make an incision in each chestnut with a knife. Drop the chestnuts into boiling water and simmer for 10 minutes. Drain and peel the chestnuts, using rubber gloves to protect your fingers.
• Coarsely chop the chestnuts and simmer in the chicken stock until tender. Set aside.
• Melt the butter in the frying pan and saute the shallots with the celery until soft. Mix with the chestnuts, parsley and egg. Season and stuff into the bird cavity.