Prep: 40 mins
Difficulty: More Effort
Cook: 1 Hr 10 Mins
Serves: 8
Ingredients
75g butter, plus extra for greasing
150g diced pancetta
150g Italian sausages, chopped
1 large onion, finely chopped
1 celery stick, finely chopped
1 tbsp chopped rosemary
2 garlic cloves, grated
150g ciabatta or sourdough bread, cut into small cubes
2 eggs
150ml chicken stock
150g dried figs, roughly chopped
2 tbsp roughly chopped parsley
100g cooked whole chestnuts, roughly chopped
Method
- 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.
Recipe from Good Food magazine, November 2016
Image from: www.bbcgoodfood.com/recipes/fig-pancetta-american-stuffing
