Hazelnut Pancetta Orange Stuffing Food

ROSEMARY FOCACCIA STUFFING WITH PANCETTA

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

HAZELNUT, PANCETTA & ORANGE STUFFING

Steps:

• Heat a large frying pan and add the pancetta. Cook for 2-3 mins until just starting to turn golden. Remove from the pan with a slotted spoon and set aside. Add the butter, onions and garlic to the pan, and cook for 4-5 mins, stirring occasionally. Remove from the heat and transfer to a bowl with the pancetta. Leave to cool.
• Heat oven to 180C/160C fan/gas 4. Stir the orange zest, breadcrumbs, sage and nuts into the onion mixture and mix well. Season, then stir in enough of the beaten egg to bind the mixture but not make it sloppy. Use to stuff the turkey or shape into balls, place in a roasting tin and cook for 30 mins.

DUCK WITH ORANGE HAZELNUT STUFFING

Steps:

• Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker's twine., Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning. , For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.

PANCETTA AND CHESTNUT STUFFING

Steps:

• Heat chicken stock in a small pot to a low simmer, then set aside over low heat.
• Add pancetta to a large low-sided pot or rondeau over medium heat and cook, stirring occasionally, until pancetta is crisp, about 5 minutes. Remove pancetta from the pot and drain the fat, reserving 1 tablespoon of the fat. Add olive oil and heat to shimmering. Add the mushrooms and sear on all sides until golden brown and crisp, 8 to 10 minutes. Season with salt. Add 1 tablespoon red wine vinegar to deglaze the pot. Remove mushrooms from pot and set aside. Add a drizzle of olive oil to the same pot on high heat, then the celery, onions, carrot and chestnuts. Cook until they begin to brown, about 10 minutes. Add the garlic and the tomato paste and cook until richly caramelized but not burnt, another 5 to 7 minutes. Add the red pepper flakes and cook for 1 minute, then deglaze with 2 cups of the chicken stock and add the reserved mushrooms. Cook until reduced by three-quarters, about 10 minutes. Season with thyme, salt, pepper and the remaining 1 1/2 tablespoons red wine vinegar and turn off the heat. Add 2 more cups of the hot chicken stock to the pot along with the bread, pancetta and the reserved pancetta fat.
• Let stand for 45 minutes, allowing the bread to absorb all of the flavor.
• Preheat the oven to 350 degrees F.
• If the stuffing seems dry, add the remaining cup chicken stock. Add the egg and fold to combine. Transfer to a 9-by-13-inch baking dish. Top with Parmesan and bake until a nice crust forms on top, about 25 minutes. Garnish with chives.

CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA

Steps:

• Preheat oven to 350 degrees F.
• Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
• Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

HAZELNUT, SAGE, AND MUSHROOM STUFFING

Steps:

• Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
• Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
• Meanwhile, cook shallots in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
• Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
• Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
• Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.