I love this stuffing because it combines many of my favourite ingredients into one single dish. Unlike store-bought stuffing, I like to make this chunky. Use it either as a stuffing or baked in a dish as dressing. It is a family favourite that I've been making since I hosted my first Thanksgiving meal fresh out of university. If we really have to choose, Little Brother and I can happily skip the roast turkey for a second helping of this stuffing. Good thing we don't have to choose!
Chestnut Mushroom Pancetta Stuffing
- 1lb sourdough bread, cut into 1" cubes
- 150g pancetta, coursely chopped
- 1 small onion, coursely chopped
- 3 shallots, coursely chopped
- 2 stalks of celery, diced
- 3 cloves of garlic, minced
- 2 tsp fresh thyme
- 2 tsp fresh sage, minced
- 8oz hot italien sausages, casing removed
- 3 portobello mushrooms, cut into 1-inch pieces
- 8oz king oyster mushrooms, cut into 1" pieces
- 15oz whole chestnuts, peeled and cooked
- 2 large eggs
- 32oz chicken stock
- The night before, lay out the cubed bread on large baking sheets so the bread can dry out and go stale.
- The day of cooking, preheat oven to 325F. This is generally the temperature I use for roasting turkey so the stuffing can share oven space. Butter a 9X13 baking dish.
- Heat a large sauteuse at medium high heat. Add pancetta and stir occasionally until the fat is rendered. Add onion and shallot. Saute until fragrant and translucent, about 5 minutes.
- Add celery, garlic, thyme, and sage. Keep stirring until vegetable softens.
- Add sausages to the pan and break up into small pieces. When the sausages are cooked, empty content of pan into large mixing bowl.
- Add mushrooms to pan. Stirring occasionally, cook until they shrink and some of the liquid evaporates. Tip into mixing bowl with the rest of the ingredients.
- Combine bread, chestnuts, and eggs to large mixing bowl. Fold gently to combine. Add stock and soak for 6-8 minutes until bread is moistened. Fill prepared baking pan with stuffing.
- Bake for 60 minutes until stuffing is heated through and not so soggy anymore. The top should be lightly browned. Serve immediately.