Fig Pancetta American Stuffing Recipes
FIG & PANCETTA AMERICAN STUFFING
Classic American stuffing is chunkier than the British version, but just as delicious. These meaty stuffing balls are baked to crispy golden perfection
Provided by Emma Freud
Categories Dinner
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/ gas 4 and grease a large baking tray. Fry the pancetta in a large, dry frying pan until crisp and golden, then transfer to a large bowl with a slotted spoon. In the same pan, fry the sausages until lightly browned, then add to bowl with the pancetta. Melt all the butter in the same pan and fry the onion, celery, rosemary and garlic for about 15 mins until very soft
- Meanwhile, put the cubes of bread on a baking tray and toast in the oven until pale golden. Cool, then blitz half the cubes in a food processor. Beat the eggs with the chicken stock.
- Add the figs, parsley and chestnuts to the pan with the onion mixture. Stir for a few mins, then transfer to the bowl with the pancetta and sausage. Add all the bread and a really generous sprinkling of seasoning. Using your hands, toss all the ingredients gently together, then add the egg and stock mixture.
- Divide the mixture into 16 balls and place on the prepared baking tray. Bake, covered with some greased foil, for 30 mins, then remove the foil and bake for another 10 mins until golden and crispy. Once you've taken the stuffing out of the oven, season again and serve.
Nutrition Facts : Calories 341 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
FIG AND PANCETTA STUFFING
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with rack in center position. Butter bottom and sides of a 2 1/2-quart baking dish.
- In medium saucepan, melt butter over medium-high heat. Add onions, pancetta, and salt to pan and cook, stirring occasionally, until pancetta begins to render fat and onions become translucent, about 2 minutes.
- Add chicken stock and figs to saucepan and bring to a boil. Remove from heat and let stand 10 minutes.
- Add orange zest and juice, orange liqueur, and sage to saucepan and stir to combine. Tear bread into large pieces and transfer to a large bowl. Pour contents of saucepan over bread along with eggs, and stir until well combined.
- Transfer stuffing to prepared baking dish, cover with foil, and bake 30 minutes. Remove foil and continue baking until top is golden brown and crispy, 15 to 20 minutes more.
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