Chestnut and Pancetta Stuffing

1. 1

   Preheat the oven to 350F (180C).

2. 2

   Heat the butter and oil in a pan over medium heat.

3. 3

   Add the onion and pancetta and cook for 5 minutes, until the onion is soft and the pancetta is beginning to crisp.

4. 4

   Transfer to a bowl.

5. 5

   Add the bread crumbs, chestnuts, and parsley.

6. 6

   Stir in enough broth to moisten the crumb mixture.

7. 7

   Season with salt and pepper.

8. 8

   Spread in a buttered shallow baking dish.

9. 9

   Cover with aluminum foil and bake for 30 minutes, until hot.

10. 10

    For crispy stuffing, remove the foil after 15 minutes.

11. 11

    Variation

12. 12

    Chestnut Stuffing Balls

13. 13

    Add 1 egg, lightly beaten, to the mixture.

14. 14

    Form into 812 balls, place on an oiled baking sheet, and bake for 30 minutes.

15. 15

    Or use the stuffing mixture, with or without added egg, to stuff a turkey.

16. 16

    Allow 20 minutes roasting per pound of turkey.

* Per serving · 4 servings · Values may vary.

No additional tips available.