In the bird or on the side, this Pancetta Chestnut Sourdough Stuffing should be on your holiday table! Herbs, crispy pancetta and tangy sourdough take the flavors of chestnuts to new places in this delicious fall recipe.
This post is sponsored by Melissa’s Produce. I’m partnering with them (and some friends!) to celebrate all of the fruits & veggies in this #FabulousFallBounty. Thank you for supporting the brands that make this blog possible. As always, all opinions are my own.
When was the last time you enjoyed a Thanksgiving dinner without stuffing? Think about it.
Out of everything you eat during the holidays, stuffing is probably the only one you wouldn’t make on a whim in June. It’s the part of Thanksgiving dinner many people look forward to the most, and is synonymous with crunchy leaves, mass pie baking, and the Macy’s parade. What’s not to love about twice baked bread mixed with all kinds of autumn-flavored goodness?
While Spring produce seems to get the lion’s share of attention – think pea shoots and fiddlehead ferns – Fall’s fabulous produce is sandwiched between the glut of pumpkin recipes for Halloween and the sweets-heavy holiday season. So, this year, a dozen food bloggers have gathered to share recipes and ideas that celebrate the #FabulousFallBounty. Many thanks to our event sponsors: Silpat for a handy silicone mat; Le Creuset for a lovely serving platter; and Melissa’s Produce for providing the bloggers with a beautiful box of goodies.
We hope you enjoy our creations using fingerling potatoes; delicata, butternut, and acorn squashes; garlic and shallots; roasted chestnut and steamed beets; fennel and celery root; pears and so much more! Keep an eye on these blogs for inspiration as we rush towards Thanksgiving…
A Day in the Life on the Farm
Bear and Bug Eats
Cooking with Carlee
Culinary Adventures with Camilla
Family Around The Table
Hezzi-D’s Books and Cooks
Simple and Savory
Strawberry Blondie Kitchen
The Crumby Kitchen
The Freshman Cook
The Redhead Baker
Pancetta Chestnut Sourdough Stuffing
What in the actual hell? A post on a Saturday???
Well, yeah. How else will I get my 12 Days of Thanksgiving done?!
Don’t worry – I’ll keep it short and sweet since we both have other things to do today than sit on the internet looking at food.
Well…at least you probably do.
Before this stuffing, I had never cooked with chestnuts before. (I know, add them to the list.) My best friend makes stuffing with them every year, so you could say she sort of inspired this recipe a bit.
Melissa’s included steamed chestnuts in the amazing box they sent us for this event. I had some pancetta in the fridge (butcher husband,) and a loaf of sourdough in the freezer (from my now deceased sourdough starter – RIP,) so this Pancetta Chestnut Sourdough Stuffing kind of came together itself.
I’m so happy that it did! The recipe makes a large batch, so we’ve been enjoying it with every protein we’ve had for dinner this week.
The bad news is…I probably won’t want any come Thanksgiving Day. C’est la vie. #FoodBloggerProblems
Pancetta Chestnut Sourdough Stuffing
- ½ cup unsalted butter
- 8 ounces pancetta or chopped bacon
- 2 large onions chopped
- 3 celery stalks chopped
- 2 tablespoons fresh sage chopped
- 4 cloves garlic minced
- 2 cups steamed chestnuts chopped
- ½ cup golden raisins
- ¼ cup Italian parsley chopped
- 1 pound day-old sourdough bread cut into 1/2-inch cubes
- ¾ cup Parmesan cheese freshly grated
- 1 cup chicken broth
- 2 large eggs
- Kosher salt
- Black pepper
- Preheat oven to 350 degrees F. Butter a large casserole other or baking dish. Set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pancetta (or bacon) and cook about 10 minutes, until crisp. Use a slotted spoon to transfer pancetta to a large bowl.
- Increase heat to medium-high, then melt the remaining butter in the same skillet. Add the onions, celery, sage, and garlic. Saute 10-12 minutes, or until the onions become very tender. Stir in the chestnuts, raisins, and parsley and remove from heat.
- Transfer the mixture to the bowl with the pancetta, then add the bread cubes and Parmesan and toss well. In a small bowl, whisk the broth with the eggs until incorporated. Gradually add the broth-egg mixture to the stuffing mixture to moisten. Season the stuffing with salt and pepper to taste.
- Transfer the stuffing to the prepared baking dish. Cover with buttered foil and bake until heated through, 25-30 minutes. Remove the foil and bake 15-20 minutes more until the top is crisp and golden.
Now that stuffing is covered, what other Thanksgiving Day sides do you need?
Last-Minute Cinnamon Cranberry Sauce
Bacon Balsamic-Roasted Brussels Sprouts
Wendy Klik says
Stuffing is my favorite part of Thanksgiving and this stuffing sounds amazing.