Chestnut, Prune, and Pancetta Stuffing

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This chestnut, prune and pancetta stuffing is a sophisticated addition to any festive roast. The combination of salty pancetta, sweet prunes and earthy chestnuts creates a complex flavour profile that far surpasses traditional shop-bought versions. Using toasted sourdough provides a robust texture that holds up beautifully against the rich turkey stock, ensuring a dish that is substantial and satisfying rather than soggy.

As a high-protein side dish, it makes a protein-rich companion to your Christmas turkey or Sunday roast. The addition of eggs and plenty of pancetta ensures it is as nutritious as it is comforting. Prepare this for a crowd as a homemade alternative to standard traybakes; it is effortlessly elegant and can be easily assembled ahead of time before its final bake in the oven.

Ingredients for Chestnut, Prune, and Pancetta Stuffing

1 (1 1/2-lb) sourdough loaf, cut into 1/3-inch dice (2700g )
450g coarsely chopped pancetta slices (about 675g )
1 stick (110g ) unsalted butter, cut into tablespoons
300g chopped celery (5 to 6 ribs)
650g chopped onions (2 large)
2 colheres de sopa de sálvia fresca picada
1 1/2 colheres de chá de sal
1/2 colher de chá de pimenta preta
3 (7- to 230g ) jars peeled cooked whole chestnuts, halved (600g )
350g pitted prunes (475ml ), quartered
1200ml turkey stock , heated to liquefy, or reduced-sodium chicken broth (1200ml )
4 ovos grandes, levemente batidos
a 4-quart shallow ovenproof baking dish (15 by 10 by 2 inches)

How to make Chestnut, Prune, and Pancetta Stuffing

Coloque a grade do forno no terço superior do forno e pré-aqueça o forno a 204°C.

Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.

Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes. Stir in sage, salt, and pepper and cook 1 minute. Add pancetta mixture along with chestnuts and prunes to bowl containing bread. Whisk together stock and eggs, then stir into bread mixture until combined well. Transfer to baking dish (stuffing will mound above dish).

Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.