Chestnut, Prune, and Pancetta Stuffing recipes

Chestnut, Prune, and Pancetta Stuffing recipes
12 Ingredients
  • 1 (1 1/2-lb) sourdough loaf, cut into 1/3-inch dice (18 cups)
  • 1 lb coarsely chopped pancetta slices (about 3 cups)
  • 1 stick (1/2 cup) unsalted butter, cut into tablespoons
  • 3 cups chopped celery (5 to 6 ribs)
  • 4 cups chopped onions (2 large)
  • 2 tablespoons chopped fresh sage
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 (7- to 8-oz) jars peeled cooked whole chestnuts, halved (4 cups)
  • 3/4 lb pitted prunes (2 cups), quartered
  • 5 cups turkey stock, heated to liquefy, or reduced-sodium chicken broth (40 fl oz)
  • 4 large eggs, lightly beaten
Nutrition
591
30% daily value
12 servings
                                       
                                            balanced, high-​fiber
     

Fat

37% 24

Saturated

50% 10

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 3

Carbs

26% 79

Carbs (net)

- 74

Fiber

20% 5

Sugars

- 18

Sugars, added

- 0

Protein

33% 17

Cholesterol

35% 104

Sodium

35% 839

Calcium

11% 109

Magnesium

16% 67

Potassium

18% 837

Iron

23% 4

Zinc

17% 2

Phosphorus

32% 222

Vitamin A

13% 115

Vitamin C

27% 24

Thiamin (B1)

54% 1

Riboflavin (B2)

40% 1

Niacin (B3)

42% 7

Vitamin B6

44% 1

Folate equivalent (total)

40% 159

Folate (food)

- 94

Folic acid

- 38

Vitamin B12

13% 0

Vitamin D

159% 24

Vitamin E

6% 1

Vitamin K

39% 47

Sugar alcohols

- 0

Water

- 237
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