Best Fig Pancetta American Stuffing Recipes

ROAST CAPON WITH FIG-AND-PANCETTA STUFFING

Steps:

• Let capon stand at room temperature 1 hour. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add chopped onion, pancetta, and 1 teaspoon salt, and cook, stirring occasionally, until pancetta begins to render fat and onion is translucent, about 3 minutes. Add 1 cup broth and the figs to pan; bring to a boil. Remove from heat; let stand 10 minutes.
• Stir orange zest and juice, liqueur, and chopped sage into broth mixture. Tear bread into 1 1/2-inch pieces, and transfer to a large bowl. Pour broth mixture over bread, and stir until well combined. Fold in egg.
• Preheat oven to 425°F. Place orange wedges in a single layer in the center of a roasting pan; add onion wedges, sage sprig, and capon neck. Stir together 1 tablespoon salt and 1 teaspoon pepper, and season body cavity of capon with half the mixture. Loosely pack body and neck cavities with stuffing. Place capon on top of orange mixture in pan. Rub remaining 2 tablespoons butter all over capon, and season with remaining salt-pepper mixture.
• Roast capon 45 minutes. Reduce oven temperature to 350°, and roast, basting every 15 minutes, until a thermometer inserted into the thickest part of a thigh reads 165°, 55 to 65 minutes more, depending on size of capon. (If skin becomes deep golden brown before capon is fully cooked, loosely tent with foil.)
• Transfer capon to a platter, and tent with foil to keep warm. Let rest at least 15 minutes before carving. Meanwhile, shred neck meat, and set aside. Discard oranges, onions, and sage from roasting pan. Tilt pan, and remove excess fat with a spoon. Whisk together 1/4 cup broth and the flour.
• Place pan on 2 burners over medium-high heat. Add remaining 1 1/4 cups broth, scraping up browned bits with a wooden spoon. Bring to a boil, whisk in flour mixture and boil 1 minute. Pour gravy through a fine sieve into a bowl, stir neck meat into gravy, and serve alongside capon and stuffing. Stuffing (without egg) can be refrigerated, covered, up to 1 day. Bring to room temperature before folding in egg and filling capon.

ROSEMARY FOCACCIA STUFFING WITH PANCETTA

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

PANCETTA-WRAPPED FIGS

Steps:

• Bring vinegar, water, sugar, juniper berries, peppercorns, and cloves to a boil in a small saucepan. Add figs, and simmer gently for 5 minutes. Remove from heat. Let stand, covered, to bring to room temperature.
• Preheat oven to 350 degrees. Transfer figs to a cutting board using a slotted spoon; cut in half. Wrap a pancetta strip around each half. Transfer, seam side down, to a wire rack set on a baking sheet. Bake until pancetta is browned, about 30 minutes. Secure each with a toothpick. Serve warm.

ITALIAN FIG AND PROSCIUTTO STUFFING

Steps:

• In a nonreactive saucepan, simmer the figs in the Madeira for 15 minutes. Drain, pat dry and roughly chop. Place the figs, prosciutto and pecans in a medium bowl. Set aside.
• Melt the butter in a skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper and herbs and cook for 5 minutes more. Place the mixture in a large bowl, add the cubed bread and chicken broth and toss to combine. Add the fig mixture and toss to combine.
• Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.

FIG AND PANCETTA STUFFING

Steps:

• Preheat oven to 350 degrees with rack in center position. Butter bottom and sides of a 2 1/2-quart baking dish.
• In medium saucepan, melt butter over medium-high heat. Add onions, pancetta, and salt to pan and cook, stirring occasionally, until pancetta begins to render fat and onions become translucent, about 2 minutes.
• Add chicken stock and figs to saucepan and bring to a boil. Remove from heat and let stand 10 minutes.
• Add orange zest and juice, orange liqueur, and sage to saucepan and stir to combine. Tear bread into large pieces and transfer to a large bowl. Pour contents of saucepan over bread along with eggs, and stir until well combined.
• Transfer stuffing to prepared baking dish, cover with foil, and bake 30 minutes. Remove foil and continue baking until top is golden brown and crispy, 15 to 20 minutes more.