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Fig & pancetta American stuffing

  • 75g butter, plus extra for greasing Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 150g diced pancetta Pancetta pan-chet-ahPancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
  • 150g Italian sausages, chopped
  • 1 large onion, finely chopped Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
  • 1 celery stick, finely chopped
  • 1 tbsp chopped rosemary Rosemary rose-mar-eeRosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
  • 2 garlic cloves, grated
  • 150g ciabatta or sourdough bread, cut into small cubes
  • 2 eggs Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • 150ml chicken stock
  • 150g dried figs, roughly chopped
  • 2 tbsp roughly chopped parsley Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
  • 100g cooked whole chestnuts, roughly chopped Chestnut chest-nut'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
  • 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.