Name: Chestnut, Prune, and Pancetta Stuffing
Cook time: 45 min
Total time: 2 hr
Yield: Serves 12
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)

Stuffing with chestnuts prunes and pancetta with gravy and cranberries.

Photo by Roland Bello

There's lots of bold flavor in this hearty stuffing, which, though inspired by a classic Italian combination, happens to work in perfect concert with everything on the American holiday table. Baking it in a wide dish yields plenty of crusty top for everyone.

Cooks' notes:

•Stuffing, without stock-and-egg mixture, can be assembled (but not baked) 1 day ahead and chilled, covered. Stir in stock mixture, then proceed with recipe.
•Stuffing can be baked 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes.

Recipe notes

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