Chestnut and Pancetta Stuffing

• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, chopped
• 3oz (85g) pancetta, diced
• 2 cups day-old bread crumbs
• 1 cup coarsely chopped vacuum-packed chestnuts
• ¼ cup chopped parsley
• 1 cup turkey or chicken stock, as needed
• salt and freshly ground black pepper

1. Preheat the oven to 350°F (180°C). Heat the butter and oil in a pan over medium heat. Add the onion and pancetta and cook for 5 minutes, until the onion is soft and the pancetta is beginning to crisp.

2. Transfer to a bowl. Add the bread crumbs, chestnuts, and parsley. Stir in enough broth to moisten the crumb mixture. Season with salt and pepper.

3. Spread in a buttered shallow baking dish. Cover with aluminum foil and bake for 30 minutes, until hot. For crispy stuffing, remove the foil after 15 minutes.

Good with poultry, or stuffed and cooked inside the bird. (Weigh the bird and calculate the cooking time accordingly.)

Variation

Chestnut Stuffing Balls

Add 1 egg, lightly beaten, to the mixture. Form into 8–12 balls, place on an oiled baking sheet, and bake for 30 minutes. Or use the stuffing mixture, with or without added egg, to stuff a turkey. Allow 20 minutes roasting per pound of turkey.