Chestnut and Pancetta Stuffing

Chestnuts give this traditional poultry stuffing a sweet, nutty flavor.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Turkey

Side

Ingredients

2 tbsp butter		1 cup coarsely chopped vacuum-packed chestnuts
1 tbsp olive oil		1/4 cup chopped parsley
1 onion, chopped		1 cup turkey or chicken stock, as needed
3 oz (85 g) pancetta, diced		salt and freshly ground black pepper
2 cups day-old bread crumbs

directions

Prep: 10 min Total: 45 min

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1
Preheat the oven to 350°F (180°C). Heat the butter and oil in a pan over medium heat. Add the onion and pancetta and cook for 5 minutes, until the onion is soft and the pancetta is beginning to crisp.
2
Transfer to a bowl. Add the bread crumbs, chestnuts, and parsley. Stir in enough broth to moisten the crumb mixture. Season with salt and pepper.
3
Spread in a buttered shallow baking dish. Cover with aluminum foil and bake for 30 minutes, until hot. For crispy stuffing, remove the foil after 15 minutes.

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Chestnut and Pancetta Stuffing

Ingredients

directions