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 Tuesday, Sept 2, the 245th day of 2014. There are 120 days left in the year.

1864 — 150 years ago: It is estimated that 300,000 people attended the recent Democratic convention in Chicago when Gen. George B. McClellan of New Jersey was nominated as a candidate for president of the United States.
1889 — 125 years ago: Alderman Frank Ill, Winslow Howard and Captain J.M. Montgomery returned from Milwaukee, where they attended the national Grand Army of the Republic encampment.
1914 — 100 years ago: Three members of the Rock Island YMCA accepted positions as physical directors of other associations. Albert Cook went to Kewanee, C.D. Curtis to Canton and Willis Woods to Leavenworth, Kan.
1939 — 75 years ago: Former President Herbert Hoover appealed for national support of President F.D. Roosevelt and Congress in every effort to keep the United States out of war.
1964 — 50 years ago: The Rock Island Junior chamber pf Commerce has received answers to about 65 % of the 600 questionnaires mailed out recently in a "Community Attitude Survey" to analyze sentiments of citizens towards their city's various recreational, educational, and civic service programs.
1989 — 25 years ago: The two thunderstorms passing through the Quad Cities last night and early today left some area residents reaching for their flashlights.






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