Pancetta and Prune Stuffing

Author: Canadian Living

This well-seasoned stuffing is equally delicious both stuffed in a goose or turkey or baked in a casserole dish.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: December 2007

Ingredients

  • 8 oz thick-sliced pancetta diced
  • 8 oz thick-sliced bacon diced
  • 1/4 cup butter
  • 4 celery stalks chopped
  • 2 onions chopped
  • 2 cloves garlic minced
  • 4 teaspoons dried sage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon crumbled dried rosemary
  • 12 cups cubed day-old sourdough bread
  • 1 cup chopped pitted prune
  • 1/2 cup chopped fresh parsley
  • 1 cup turkey stock (optional)
  • 1 cup sodium-reduced chicken stock (optional)

Method

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).

Nutritional facts Per 1/2 cup (125) mL : about

  • Sodium 283 mg
  • Protein 3 g
  • Calories 103.0
  • Total fat 4 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pancetta and Prune Stuffing

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