Cranberry-pancetta stuffing that's truly stovetop


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Posted Online: Nov. 27, 2012, 2:06 pm
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And you thought there were only two ways to cook stuffing — roasted in the bird or baked in a casserole dish.

The problem with both of those methods is that only some of the stuffing gets deliciously crisp; the rest tends to be mushy. Our solution? Don't cook it in the oven at all.

Instead, we mix together a basic brioche, cranberry and pancetta stuffing. But instead of cooking it right away, we refrigerate it until it is firm and is easily cut. We then fry those cut pieces of stuffing on the stovetop with a bit of butter. The result is that every serving of stuffing is crisp outside and tender inside.

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Pan-Fried Cranberry Pancetta Stuffing

Start to finish: 2 1/2 hours (30 minutes active)

Servings: 8

6 ounces pancetta, chopped

1 1/2 tablespoons chopped capers

1 1/2 tablespoons chopped fresh sage

8 cups cubed brioche

1 3/4 cups low-sodium chicken or turkey broth

3 eggs

3/4 cup chopped dried cranberries

3 tablespoons butter, divided


Coat a 9-by-13-inch baking pan with cooking spray. Line the pan with parchment or waxed paper, leaving an overhang on the edges of the pan.

In a large saute pan over medium heat, cook the pancetta until crispy, about 8 minutes. Add the capers and sage and continue to cook until crispy and lightly browned, about 3 to 4 minutes. Add the brioche and cook until lightly toasted. Remove the pan from the heat.

In a small bowl, whisk together the broth and the eggs. Stir the broth mixture and the cranberries into the brioche mixture. Spoon into the prepared pan. Press the brioche mixture to create an even layer. Refrigerate for at least 2 hours.

Using the overhanging paper as handles, lift the stuffing in a single block from the pan and set on a cutting board. Cut the stuffing into 16 pieces.

In a large skillet over medium-high, melt half of the butter. Set 8 of the stuffing pieces into the pan and fry for 3 minutes per side, or until golden and crispy. Transfer to a plate, then repeat with remaining butter and stuffing. Finished stuffing can be kept warm in a 200 F oven.

Nutrition information per serving: 300 calories; 140 calories from fat (47 percent of total calories); 15 g fat (7 g saturated; 0 g trans fats); 120 mg cholesterol; 29 g carbohydrate; 2 g fiber; 9 g sugar; 17 g protein; 850 mg sodium.

















 




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  Today is Thursday, April 17, the 107th day of 2014. There are 258 days left in the year.

1864 -- 150 years ago: Journeymen shoemakers of Rock Island struck for higher wages yesterday morning, asking 25 percent increases. Employers have acceded to their demand.
1889 -- 125 years ago: Lighting struck wires of the Merchants Electric Light Co. during a furious storm, and many Rock Island business houses were compelled to resort to gas as a means of illumination.
1914 -- 100 years ago: Members of the First Church of Christ, Scientist, decided to erect a new edifice at a cost of about $60,000.
1939 -- 75 years ago: Willard Anderson, junior forward for the Augustana College basketball team, which won 17 out of 22 contests, was elected captain of the quintet.
1964 -- 50 years ago: John Hoffman, Moline, president of the Sac-Fox Council of Boy Scouts, will be honored for his 50 years in scouting by members of the council at a dinner Thursday evening.
1989 -- 25 years ago: The Quad-Cities has what is believed to be the area's first elite-class gymnast. It's the stuff upon which Olympic competitors are made. Tiffany Chapman, of Rock Island, not only has earned the highest possible gymnast ranking, she won the honor at age 11.






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