Fig and Pancetta American Stuffing

• butter↗75g g

  plus extra for greasing

• sliced pancetta150g g
• Italian sausages150g g

  sliced

• large onion↗1

  finely chopped

• celery stalk↗1

  finely chopped

• chopped rosemary1 tbsp st. l.
• garlic cloves↗2

  grated

• ciabatta↗150g g

  or sourdough bread, cut into small cubes

• eggs↗2
• chicken stock↗150ml ml
• dried figs↗150g g

  coarsely chopped

• parsley↗2 tbsp st. l.

  coarsely chopped

• cooked whole chestnuts100g g

  coarsely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4 and grease a large tray. Sauté the pancetta in a large dry skillet until crisp and golden, then transfer to a large bowl using a slotted spoon. In the same skillet sauté the Italian sausages until lightly browned, then add them to the bowl with the pancetta. Melt all the butter in the same skillet and sauté the onion, celery, rosemary and garlic for about 15 minutes, until very soft.

2. 2

   Meanwhile spread the bread cubes on a tray and toast in the oven until pale golden. Cool, then blend half of the cubes in a blender. Whisk the eggs with the chicken stock.

3. 3

   Add the figs, parsley and chestnuts to the skillet with the onion mixture. Stir for a few minutes, then transfer to the bowl with the pancetta and sausages. Add all the bread and a very generous amount of seasoning. Hand‑mix all ingredients gently, then add the egg and stock mixture.

4. 4

   Divide the mixture into 16 balls and place them on the prepared tray. Bake, covered loosely with a lightly greased foil, for 30 minutes, then remove the foil and bake another 10 minutes until a golden, crisp crust forms. After removing from the oven, season again and serve.