Recipe: The ultimate (and simple) Thanksgiving Stuffing
Thanksgiving may look a little different for everyone this year, however as we’re hunkered down in the house- what is better than creating a delicious meal to bring everyone together? Try this stuffing, that can be made right in a pan (you’re welcome to stuff a turkey as well) for your small crew.
Ingredients
6 tablespoons (3/4 stick) butter
1 package diced pancetta or 200g diced guanciale
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Instructions:
Preheat oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish while doing so.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pancetta or guanciale and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl.
Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are tender and browning. Turn off the heat.
Keeping step 3 in the pan, gently stir in the chestnuts and parsley until the mixture is coated. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat.
Taking your broth, add enough broth to the stuffing mixture to moisten, gently stirring (without breaking the bread) to create a stuffing consistency.
Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden.
