Chestnut Stuffing With Pancetta and Fennel Recipe

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Chestnut Stuffing With Pancetta and Fennel

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Ingredients:

Serving

2 loaves bread , country-style (16 to 18 oz each)
2/3 cup extra virgin olive oil, divided , plus
1/4 cup extra virgin olive oil
2 tbsp fennel seeds
1 cup pancetta, finely diced
2 sprigs rosemary
1/4 tsp red pepper, crushed flakes
2 cups onions, finely diced
2 cups fennel bulbs, finely diced
2 tbsp thyme
kosher salt, freshly ground
black pepper, freshly ground
1 cup white wine
3 cups chicken stock ( broth fine too)
8 tbsp unsalted butter, divided
2 (14 oz) jars chestnuts (peeled and cooked )
2 extra-large eggs, lightly beaten
1/4 cup parsley, chopped flat-leaf

Directions:

Cut the crusts off the bread and tear remaining loaves into 1-inch pieces; put into a large bowl. Toss with 2/3 cup olive oil. Spread on 2 rimmed baking sheets. Toast on staggered oven shelves in a preheated 400-degree oven 12 to 15 minutes, tossing occasionally, until croutons are golden-brown and crispy on the outside but still a little soft and tender inside. Reverse baking sheets halfway through cooking time. Cool.
Toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, shaking the pan often, until the seeds release their aroma and turn a light golden brown. Coarsely grind the seeds with a mortar and pestle or spice grinder. Set aside.
Heat a large saute pan over high heat for 2 minutes. Add remaining 1/4 cup olive oil and the pancetta. Saute 1 to 2 minutes. Turn heat down to medium, add rosemary sprigs and red-pepper flakes and cook one minute. Add onion, fennel, fennel seeds and thyme. Season with 1/4 teaspoon salt and a few grindings of pepper. Saute about 8 minutes or until the vegetables are lightly caramelized. If making ahead, cool and refrigerate vegetables. Otherwise, add to the croutons and set aside.
Return pan to high heat and pour in white wine. Bring to a boil and reduce by three-quarters. Add chicken stock or broth and bring to a boil. Pour hot liquid over croutons and vegetables, tossing well to combine. Stir occasionally so that the liquid that settles in the bottom of the bowl can be redistributed.
Wipe pan out with paper towels, and return to the stove over medium heat. Swirl in 4 tablespoons butter, and when it foams, add chestnuts. Saute 4 to 5 minutes, until the chestnuts are golden and sizzling. Season with a pinch of salt and pepper; add to the stuffing. Stir to combine, and adjust seasonings if needed. Add eggs and parsley, toss well and put the stuffing into a 2 1/2 -quart casserole. Don't pile it too high — any that remains can be put into a smaller casserole dish. Cover with foil and bake 40 minutes in a preheated 375-degree oven. Remove foil and top stuffing with remaining butter cut into small pieces. Cook uncovered about 15 minutes or until crispy on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	480.02 Kcal (2010 kJ)
Calories from fat	311.55 Kcal
		% Daily Value*
Total Fat	34.62g	53%
Cholesterol	68.93mg	23%
Sodium	648.82mg	27%
Potassium	350.36mg	7%
Total Carbs	28.4g	9%
Sugars	4.6g	18%
Dietary Fiber	5.29g	21%
Protein	12.02g	24%
Vitamin C	7.9mg	13%
Vitamin A	0.1mg	3%
Iron	2.8mg	16%
Calcium	350.3mg	35%

Amount Per 100 g
Calories	212.03 Kcal (888 kJ)
Calories from fat	137.61 Kcal
		% Daily Value*
Total Fat	15.29g	53%
Cholesterol	30.45mg	23%
Sodium	286.59mg	27%
Potassium	154.76mg	7%
Total Carbs	12.54g	9%
Sugars	2.03g	18%
Dietary Fiber	2.33g	21%
Protein	5.31g	24%
Vitamin C	3.5mg	13%
Iron	1.2mg	16%
Calcium	154.7mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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