Uncategorized Bitchin’ Chestnut Stuffing With Pancetta

| Tuesday, 25 November 2014 12:00

stuffing-thumbThanks to our freezer-to-oven turkey, this T-day you get to use the extra time making succulent sides like our Chestnut Stuffing with Pancetta.

1 small sourdough loaf, sliced into bite-sized cubes (about 4-6 cups)
1/2 cup of pancetta, small dice
1/3 cup butter, melted
1 cup onions, small dice
1 cup of diced celery, small dice
3 cups organic chicken broth
3 eggs, beaten
2 cups cooked chestnuts, halved
1/3 cup of raisins
1/3 cup of diced apricots
1/4 cup tarragon, minced
1 sprig fresh thyme, minced
a pinch of sea salt, freshly cracked pepper

Slice sourdough loaf into bite-sixed cubes. Scatter your bread cubes in a single layer into two large baking pans and oven-toast at 400 degrees for about fifteen minutes until golden brown.

Next, heat a large pan on medium, add 1/2 cup of diced pancetta and render for coupla minutes until crispy. Throw in 1/3 cup butter, 1 cup of diced onions, 1 cup of diced celery, a pinch of sea salt, and freshly cracked pepper. Stir until they soften — about 10 minutes.

In a big bowl whisk 3 cups of organic chicken broth with 3 eggs. Throw in toasted bread cubes, pancetta mixture, 2 cups of halved chestnuts, 1/3 cup of raisins, 1/3 cup of diced apricots, a handful of minced tarragon, and a pinch of thyme. Mix. Skiaff the lot into a baking dish, cover with foil, and bake for 40 min.


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