This savory pancetta chestnut stuffing is perfect for Thanksgiving and Christmas dinners. Plus, it’s dairy free and can be made ahead of time.
- 1/4 cup olive oil
- 8 ounces chopped pancetta (or prosciutto)
- 1 large sweet onion (chopped)
- 3 celery stalks (sliced)
- 8 ounces prepared chestnuts (roughly chopped)
- 1 teaspoon dried parsley
- 1/4 teaspoon each: dried thyme (sage, rosemary)
- 3 tablespoons white wine (or 1 tablespoon vinegar/lemon juice)
- 1/4 cup vegan butter
- 1 12- ounce package unseasoned stuffing mix
- 1 egg (scrambled)
- 2 1/2 cups reduced-sodium chicken broth
- Salt & pepper (to taste)
Preheat oven to 400˚F.
Heat a large skillet to medium-high. Add olive oil and pancetta, cooking until pancetta is crispy and brown, and the fat has fully rendered, about 10 minutes.
Add onion and celery to pan, and sauté until onions are translucent, about 5 minutes.
Add chestnuts, herbs and wine. Cook until softened, about 2 minutes. Add vegan butter and continue to cook until melted.
Place stuffing mix in a large mixing bowl. Transfer mixture from skillet and add chicken broth to bowl. Stir to evenly coat breadcrumbs.
Stir in egg, working quick to prevent egg from cooking until fully combined. Adjust seasoning with salt & pepper to taste.
Bake for 20 - 25 minutes or until top has browned and center is fully set.
Remove from heat and let rest for at least 10 minutes before serving.
Calories: 313kcal Carbohydrates: 33g Protein: 7g Fat: 17g Trans Fat: 0.05g Cholesterol: 26mg Sodium: 885mg Fiber: 1g Sugar: 3g Vitamin C: 8mg