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.
Course Ingredient, Side Dish
Keyword sourdough stuffing
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
8ouncespancettaor chopped bacon
1poundday-old sourdough breadcut into 1/2-inch cubes
3/4cupParmesan cheesefreshly grated
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.