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.
|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|
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.
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.
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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf