Thanksgiving Stuffing with Pancetta (or Speck) and Chestnuts

Bresaola Burrata Salad

  • 8oz (2 - 4oz Packages) Citterio Pancetta Cubetti® or Citterio Speck Cubetti®
  • 1 day-old French baguette, cut into 1/2" - 3/4" cubes
  • 1 stick unsalted butter
  • 1 large onion, finely diced
  • 2 celery stocks, finely diced
  • 1 small fennel bulb, finely diced
  • 2 carrots, finely diced
  • 1 Tbsp. fresh rosemary, finely diced
  • 4 garlic cloves, chopped
  • 1 lb. roasted chestnuts, peeled & coarsely chopped
  • 1/4 c. fresh parsley, chopped
  • 1 c. grated romano cheese
  • 1 c. low sodium chicken broth
  • 2 large fresh beaten eggsfresh ground pepper - to taste

- Preheat oven to 350 degrees F.

- Grease a 15 x 10 x 2 baking dish.

- Melt 2 Tbsp. butter in large skillet on medium heat. Add Citterio Pancetta Cubetti®, saute until crisp/golden.

- Transfer Pancetta (using a slotted spoon) into a large bowl.

- Melt remaining butter in skillet on medium-high heat. Add onions, carrots, celery, rosemary, garlic. Saute until onions are tender.

- Stir in chestnuts and parsley.

- Transfer onion mixture into bowl with Pancetta. Add bread and Parmesan, toss to coat.

- Add broth to mixture just to moisten.

- Season stuffing with pepper to taste.

- Mix in eggs. Transfer stuffing to baking dish. Cover with greased/buttered foil.

- Bake about 30 minutes, until stuffing is heated throughout.

- Uncover and bake another 15 minutes, until top is crisp and golden.

- Serves 8

 

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