Pancetta and Prune Stuffing
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This well-seasoned stuffing is equally delicious both stuffed in a goose or turkey or baked in a casserole dish.
Servings:
Ingredients:
| 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% |
Suggested Recipes
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8 oz (250 g) pancetta or thick-sliced bacon, diced
1/4 cup (50 mL) butter
4 stalks celery, chopped
2 onions, chopped
2 cloves garlic, minced
4 tsp (20 mL) dried sage
1 tsp (5 mL) each salt, pepper and crumbled dried rosemary
12 cups (3 L) cubed day-old sourdough bread
1 cup (250 mL) chopped pitted prunes
1/2 cup (125 mL) chopped fresh parsley
1 cup (250 mL) turkey or sodium-reduced chicken stock (optional)
Preparation:
In large skillet, fry pancetta over medium-high heat until crisp, about 5 minutes. Transfer to large bowl.
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).
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.
Tags:
Stuffings and Fillings; Meat-Pork; Vegetables; Fruits; Skillet; Bake; Make-Ahead; Christmas;
Source
Canadian Living Magazine: December 2007
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