Chestnut Prune Pancetta Stuffing
Elevate your holiday table with this Chestnut Prune Pancetta Stuffing, a savory-sweet masterpiece that combines gourmet flavors and festive flair. This recipe takes traditional stuffing to the next level with the addition of roasted chestnuts for a nutty richness, sweet prunes for a touch of natural sweetness, and crispy pancetta for a satisfying smoky bite. Fresh herbs like sage and thyme infuse each bite with aromatic depth, while sourdough bread cubes provide the perfect rustic base. Moist and flavorful, thanks to chicken or vegetable stock and beaten eggs, this stuffing boasts a golden, crispy top after baking. Whether you're pairing it with turkey, chicken, or enjoying it as a stand-alone side, this stuffing is a show-stopping addition to any holiday spread. Perfect for Thanksgiving, Christmas, or any special occasion, this recipe brings gourmet comfort right to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces pancetta, diced
- 1 large yellow onion, diced
- 3 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 cup roasted chestnuts, chopped
- 1 cup prunes, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 1.5 cups chicken or vegetable stock
- 8 cups day-old bread cubes (preferably sourdough or rustic bread)
- 2 large eggs, beaten
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter or cooking spray.
Heat the olive oil and butter in a large skillet over medium heat until the butter melts.
Add the diced pancetta to the skillet and cook for 5–6 minutes or until crispy. Remove the pancetta with a slotted spoon and set aside.
In the same skillet, add the diced onion and celery. Sauté for 5–7 minutes, stirring occasionally, until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the chopped chestnuts, prunes, sage, and thyme. Cook for an additional 2 minutes to release the flavors.
In a large mixing bowl, combine the sautéed mixture with the bread cubes, pancetta, chicken or vegetable stock, beaten eggs, salt, and black pepper.
Mix everything well until the bread cubes are evenly moistened.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and crispy.
Remove the stuffing from the oven and let it cool slightly before serving.
Nutrition Facts
Calories |
4835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 12107 mg | 526% | |
| Total Carbohydrate | 687.4 g | 250% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 112.5 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 940 mg | 72% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4548 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
