Name: Chestnut, Prune, and Pancetta Stuffing
Cook time: 45 min
Total time: 2 hr
Yield: Serves 12
Ingredients: 1 (1 1/2-lb) sourdough loaf, cut into 1/3-inch dice (18 cups); 1 lb coarsely chopped pancetta slices (about 3 cups); 1 stick (1/2 cup) unsalted butter, cut into tablespoons; 3 cups chopped celery (5 to 6 ribs); 4 cups chopped onions (2 large); 2 tablespoons chopped fresh sage; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 3 (7- to 8-oz) jars peeled cooked whole chestnuts, halved (4 cups); 3/4 lb pitted prunes (2 cups), quartered; 5 cups turkey stock , heated to liquefy, or reduced-sodium chicken broth (40 fl oz); 4 large eggs, lightly beaten; a 4-quart shallow ovenproof baking dish (15 by 10 by 2 inches)

Stuffing with chestnuts prunes and pancetta with gravy and cranberries.

Photo by Roland Bello

There's lots of bold flavor in this hearty stuffing, which, though inspired by a classic Italian combination, happens to work in perfect concert with everything on the American holiday table. Baking it in a wide dish yields plenty of crusty top for everyone.

Cooks' notes:

•Stuffing, without stock-and-egg mixture, can be assembled (but not baked) 1 day ahead and chilled, covered. Stir in stock mixture, then proceed with recipe.
•Stuffing can be baked 6 hours ahead and cooled completely, uncovered, then chilled, loosely covered. Reheat, covered, in a preheated 400°F oven until hot, about 30 minutes.

Recipe notes

See Related Recipes and Cooking Tips

Is It Totally Shameful to Use Store-Bought Stuffing?
Boxed stuffing will never be as good as homemade. But there are ways to get it close.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Key Lime Pie Thumbprint Cookies

The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.

Recipe notes

Is It Totally Shameful to Use Store-Bought Stuffing?