Pork, Prune, and Chestnut Stuffing Recipe
Source: 50 Best Stuffings and Dressings
Makes about 8 cups
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Spanish-inspired, this rich, meaty stuffing, bound heavily with eggs, makes a festive, seasonal filling for a very grand turkey.
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RECIPE INGREDIENTS
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3/4 cup diced (1/2-inch) pitted prunes
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1/2 cup tawny or ruby port
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2 tablespoons olive oil
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1 large onion, chopped
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2 garlic cloves, minced
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1 1/2 pounds ground pork
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1 teaspoon imported sweet paprika
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground cumin
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1 1/2 teaspoons salt
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1/2 teaspoon freshly ground pepper
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4 cups fresh bread crumbs, prepared from day-old Italian bread (about 7 ounces)
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1 pound chestnuts, roasted, peeled, and coarsely chopped (see technique To Roast chestnuts below)
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4 eggs, beaten
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1/2 cup turkey or chicken stock, optional
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| RECIPE METHOD
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In a small bowl, combine the prunes and port and let stand while making the stuffing.
In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and stir for 30 seconds. Add the pork and cook, stirring often and breaking up the meat with a spoon, until cooked through, about 10 minutes. Add the paprika, cinnamon, cumin, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper and stir until very fragrant, about 30 seconds. Add the prunes with their port and bring to a boil.
| Transfer the pork mixture to a large bowl. Add the bread crumbs, chestnuts, and eggs to the pork mixture and mix well. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with the broth, cover, and bake as a side dish.
| TO ROAST CHESTNUTS:
Preheat the oven to 400 degrees.
Using a small, sharp knife, cut a deep "X" in the flatter side of each chestnut. Place in a single layer on a baking dish and bake until the outer skin is split and crisp, about 30 minutes.
| They never all seem to be done at the same time, so work with the ones that are ready and continue roasting the others. Place the roasted chestnuts in a kitchen towel to keep them warm. Using a small, sharp knife, peel off both the tough outer skin and thin inner skins. To loosen the peels on stubborn, hard-to-peel chestnuts, return to the oven for an additional 5 to 10 minutes, or microwave on High for 1 minute.
| Vacuum-packed peeled chestnuts are available in 15-ounce jars at specialty food store. Each jar is equivalent to 1 pound of chestnuts, roasted and peeled. Canned chestnuts are also available, but the flavor of freshly roasted or vacuum-packed is superior.
| Serving size = 1 cup
| Recipe reprinted by permission of Doubleday. All rights reserved.
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