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.

Chestnut and Pancetta Stuffing

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    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


    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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