Fig And Pancetta Stuffing Recipes

ROAST CAPON WITH FIG-AND-PANCETTA STUFFING

Steps:

• Let capon stand at room temperature 1 hour. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add chopped onion, pancetta, and 1 teaspoon salt, and cook, stirring occasionally, until pancetta begins to render fat and onion is translucent, about 3 minutes. Add 1 cup broth and the figs to pan; bring to a boil. Remove from heat; let stand 10 minutes.
• Stir orange zest and juice, liqueur, and chopped sage into broth mixture. Tear bread into 1 1/2-inch pieces, and transfer to a large bowl. Pour broth mixture over bread, and stir until well combined. Fold in egg.
• Preheat oven to 425°F. Place orange wedges in a single layer in the center of a roasting pan; add onion wedges, sage sprig, and capon neck. Stir together 1 tablespoon salt and 1 teaspoon pepper, and season body cavity of capon with half the mixture. Loosely pack body and neck cavities with stuffing. Place capon on top of orange mixture in pan. Rub remaining 2 tablespoons butter all over capon, and season with remaining salt-pepper mixture.
• Roast capon 45 minutes. Reduce oven temperature to 350°, and roast, basting every 15 minutes, until a thermometer inserted into the thickest part of a thigh reads 165°, 55 to 65 minutes more, depending on size of capon. (If skin becomes deep golden brown before capon is fully cooked, loosely tent with foil.)
• Transfer capon to a platter, and tent with foil to keep warm. Let rest at least 15 minutes before carving. Meanwhile, shred neck meat, and set aside. Discard oranges, onions, and sage from roasting pan. Tilt pan, and remove excess fat with a spoon. Whisk together 1/4 cup broth and the flour.
• Place pan on 2 burners over medium-high heat. Add remaining 1 1/4 cups broth, scraping up browned bits with a wooden spoon. Bring to a boil, whisk in flour mixture and boil 1 minute. Pour gravy through a fine sieve into a bowl, stir neck meat into gravy, and serve alongside capon and stuffing. Stuffing (without egg) can be refrigerated, covered, up to 1 day. Bring to room temperature before folding in egg and filling capon.

FIG & PANCETTA AMERICAN STUFFING

Steps:

• Heat oven to 180C/160C fan/ gas 4 and grease a large baking tray. Fry the pancetta in a large, dry frying pan until crisp and golden, then transfer to a large bowl with a slotted spoon. In the same pan, fry the sausages until lightly browned, then add to bowl with the pancetta. Melt all the butter in the same pan and fry the onion, celery, rosemary and garlic for about 15 mins until very soft
• Meanwhile, put the cubes of bread on a baking tray and toast in the oven until pale golden. Cool, then blitz half the cubes in a food processor. Beat the eggs with the chicken stock.
• Add the figs, parsley and chestnuts to the pan with the onion mixture. Stir for a few mins, then transfer to the bowl with the pancetta and sausage. Add all the bread and a really generous sprinkling of seasoning. Using your hands, toss all the ingredients gently together, then add the egg and stock mixture.
• Divide the mixture into 16 balls and place on the prepared baking tray. Bake, covered with some greased foil, for 30 mins, then remove the foil and bake for another 10 mins until golden and crispy. Once you've taken the stuffing out of the oven, season again and serve.

PUMPKIN AND PANCETTA STUFFING

Steps:

• In a large saute pan heat the olive oil. Add the pancetta and cook until lightly crisp.
• Split the pumpkin in half, scoop out the seeds and bake cut-side down at 350 degrees for about 30 minutes, or until tender but not mushy. Then cut the rind away from the flesh.
• Cut the flesh into 1inch cubes and put 2 cups of cubes in a bowl.
• To pancetta add the shallots and celery. Cook until vegetables are translucent, about 5 minutes.
• Toast the bread cubes at 350 degrees on an oiled sheet pan until light brown, about 20 minutes.
• To pumpkin cubes add toasted bread cubes. Add the garlic to pancetta pan. To bowl of cubes add the mixture of herbs, figs, the toasted pumpkin seeds, butter, salt and pepper, chicken stock and pancetta mixture. Stir to combine.
• Transfer mixture to a roasting pan, cover, and bake at 375 degrees for 15 minutes, uncover and bake for another 15 minutes.

ITALIAN FIG AND PROSCIUTTO STUFFING

Steps:

• In a nonreactive saucepan, simmer the figs in the Madeira for 15 minutes. Drain, pat dry and roughly chop. Place the figs, prosciutto and pecans in a medium bowl. Set aside.
• Melt the butter in a skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper and herbs and cook for 5 minutes more. Place the mixture in a large bowl, add the cubed bread and chicken broth and toss to combine. Add the fig mixture and toss to combine.
• Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.

FIG AND PANCETTA STUFFING

Steps:

• Preheat oven to 350 degrees with rack in center position. Butter bottom and sides of a 2 1/2-quart baking dish.
• In medium saucepan, melt butter over medium-high heat. Add onions, pancetta, and salt to pan and cook, stirring occasionally, until pancetta begins to render fat and onions become translucent, about 2 minutes.
• Add chicken stock and figs to saucepan and bring to a boil. Remove from heat and let stand 10 minutes.
• Add orange zest and juice, orange liqueur, and sage to saucepan and stir to combine. Tear bread into large pieces and transfer to a large bowl. Pour contents of saucepan over bread along with eggs, and stir until well combined.
• Transfer stuffing to prepared baking dish, cover with foil, and bake 30 minutes. Remove foil and continue baking until top is golden brown and crispy, 15 to 20 minutes more.