Chestnut Prune and Pancetta Stuffing
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
- a 4-quart shallow ovenproof baking dish (15 by 10 by 2 inches)
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