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 Wednesday, April 23, the 113th day of 2014. There are 252 days left in the year.

1864 — 150 years ago: Some persons are negotiating for 80 feet of ground on Illinois Street with a view of erecting four stores thereon. It would serve a better purpose if the money was invested in neat tenement houses.
1889 — 125 years ago: The Central station, car house and stables of the Moline-Rock Island Horse Railway line of the Holmes syndicate, together with 15 cars and 42 head of horses, were destroyed by fire. The loss was at $15,000.
1914 — 100 years ago: Vera Cruz, Mexico, after a day and night of resistance to American forces, gradually ceased opposition. The American forces took complete control of the city.
1939 — 75 years ago: Dr. R. Bruce Collins was reelected for a second term as president of the Lower Rock Island County Tuberculosis Association.
1964 — 50 years ago: Work is scheduled to begin this summer on construction of a new men's residence complex and an addition to the dining facilities at Westerlin Hall at Augustana College.
1989 — 25 years ago: Special Olympics competitors were triple winners at Rock Island High School Saturday. The participants vanquished the rain that fell during the competition, and some won their events; but most important, they triumphed over their own disabilities.




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