Pancetta and Prune Stuffing
This recipe makes 1 servings
Nutritional Info |
|
|---|---|
| Per 1/2 cup (125) mL : about | - |
| cal | 103 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 8 mg |
| sodium | 283 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 5 |
| vit A | 4 |
| vit C | 3 |
| folate | 8 |
This well-seasoned stuffing is equally delicious both stuffed in a goose or turkey or baked in a casserole dish.
Ingredients
- 8 oz thick-sliced pancetta or bacon, diced
- 1/4 cup butter
- 4 celery stalks, chopped
- 2 onions, chopped
- 2 cloves garlic, minced
- 4 tsp dried sage
- 1 tsp salt
- 1 tsp pepper
- 1 tsp crumbled dried rosemary
- 12 cups cubed day-old sourdough bread
- 1 cup chopped pitted prunes
- 1/2 cup chopped fresh parsley
- 1 cup turkey stock or sodium-reduced chicken stock, (optional)
Preparation
Drain fat from pan; melt butter over medium heat. Fry celery, onions, garlic, sage, salt, pepper and rosemary, stirring occasionally, until softened, about 10 minutes. Add to bowl.
Add bread, prunes and parsley; mix well. (Make-ahead: Cover and refrigerate for up to 24 hours.) Drizzle with stock if baking in oven (see Baked Stuffing below).
Additional information : Baked Stuffing
Flavourful stuffing completes the meal so don't waste any that doesn't fit into the bird and just bake it separately.
Spoon into greased 13- x 9-inch (3 L) glass baking dish or 12-cup (3 L) casserole dish; cover with foil. Bake in 400°F (200°C) oven for 20 minutes. Uncover and bake for 10 to 15 minutes or until hot and top is crisp.
Source : Canadian Living Magazine: December 2007
- Keywords : Stuffings and Fillings; Pork; Prunes; Skillet; Bake; Make-Ahead; Bread;
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