حشوة الكستناء والبرقوق والبانسيتا

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

تنزيل
تنزيل
تم تنزيل ملف PDF للمقالة
مشاركة
مشاركة
تم نسخ رابط المقال إلى الحافظة
Language
Language
نقاش
Ask Patient
نسخة صوتية
أضف إلى المصادر المفضلة على جوجل

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 tablespoons chopped fresh sage
1 1/2 ملعقة صغيرة ملح
1/2 ملعقة صغيرة فلفل أسود
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 large eggs, lightly beaten
a 4-quart shallow ovenproof baking dish (15 by 10 by 2 inches)

How to make Chestnut, Prune, and Pancetta Stuffing

Put oven rack in upper third of oven and preheat oven to 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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.