Pancetta & chestnut stuffing
A delicious stuffing, particularly great with roast duck
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 30 mins
Ready in 50 mins
- Melt the butter in a large frying pan. Add the shallot, celery, leek and pancetta. Cook for about 5 minutes until soft but not coloured. Add the garlic and thyme and cook for a minute. Cool. Add the sausages to the cooled mix with the parsley, chestnuts, breadcrumbs and egg. Season and mix well. Shape 2/3 of the mixture into 12 balls and wrap each ball in a rasher of pancetta. Put the remaining stuffing into an ovenproof dish.
- Put the stuffing balls in the oven for the last 25-30 minutes of the duck cooking time (the remaining stuffing can either be cooked alongside the balls or cooked the next day to be served with any leftovers), and continue to cook while the duck is resting for 25 minutes.
Per serving
475 kcalories, protein 20.5g, carbohydrate 31.0g, fat 30.7 g, saturated fat 12.2g, fibre 2.2g, salt 2.89 g
Recipe from olive magazine, December 2006.
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http://www.bbcgoodfood.com/recipes/4384/
http://www.bbcgoodfood.com/recipes/4384/
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Ingredients
- 50.0g butter
- 4 shallots , finely chopped
- 1 stick celery , finely chopped
- 1 small leek , finely chopped
- 20 thin slices pancetta , 8 finely chopped
- 2 fat garlic cloves , crushed
- 1.0 tbsp chopped thyme leaves
- 450.0g Toulouse sausages , skins removed
- 2.0 tbsp chopped flat-leaf parsley
- 150.0g cooked chestnuts , roughly chopped (you can buy these frozen or vac packed)
- 125.0g fresh breadcrumbs
- 1 large egg , beaten
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 30 mins
Ready in 50 minsIngredients
- 50.0g butter
- 4 shallots , finely chopped
- 1 stick celery , finely chopped
- 1 small leek , finely chopped
- 20 thin slices pancetta , 8 finely chopped
- 2 fat garlic cloves , crushed
- 1.0 tbsp chopped thyme leaves
- 450.0g Toulouse sausages , skins removed
- 2.0 tbsp chopped flat-leaf parsley
- 150.0g cooked chestnuts , roughly chopped (you can buy these frozen or vac packed)
- 125.0g fresh breadcrumbs
- 1 large egg , beaten
Per serving
475 kcalories, protein 20.5g, carbohydrate 31.0g, fat 30.7 g, saturated fat 12.2g, fibre 2.2g, salt 2.89 g
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22 December 2011
KrissieH rated and commented on this recipe
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