Pancetta, Kale, and Raisin Stuff­ing

Cooking Light - - Stuffings, And Sauces -

Ac­tive: 35 min. To­tal: 1 hr. 15 min.

Torn bread gives this stuff­ing a lovely rus­tic ap­pear­ance, but you can cube it if you’d rather. Kale, pancetta, and raisins all pro­vide a fla­vor up­date, and there’s just enough red pep­per to give a hint of heat. You can ask for a chunk of pancetta at the deli counter, or look for a pack­age of pre­chopped pancetta near the salami and cured meats. You could also sub­sti­tute ba­con, which will add a smoky fla­vor.

8 oz. multi­grain bread, torn into chunks

4 oz. diced pancetta

2 Tbsp. olive oil, di­vided 1 (8-oz.) bunch la­cinato kale, stemmed and roughly chopped (4 cups)

1/2 cup thinly sliced shal­lots (about 4 small shal­lots) 1 Tbsp. minced gar­lic

1/4 tsp. crushed red pep­per

1/2 tsp. kosher salt

1/2 tsp. black pep­per

1 Tbsp. sherry vine­gar

11/2 cups un­salted chicken stock, di­vided

1/4 cup chopped fresh flat-leaf pars­ley, plus more for gar­nish 3/4 cup golden raisins, di­vided 2 large eggs

1. Pre­heat oven to 300°F. Spread bread chunks in an even layer on a rimmed bak­ing sheet. Bake at 300°F un­til dry and slightly toasted, 12 to 14 min­utes. Re­move from oven; trans­fer bread to a large bowl. In­crease oven tem­per­a­ture to 350°F.

2. While bread bakes, cook pancetta in a 10-inch cast-iron skil­let over medium, stir­ring oc­ca­sion­ally, un­til crisp and browned, about 8 min­utes. Re­move with a slot­ted spoon, and add to bread in bowl. Add 1 ta­ble­spoon oil to skil­let. Add kale, and cook, stir­ring oc­ca­sion­ally, un­til wilted and ten­der, about 10 min­utes. Add shal­lots, gar­lic, and crushed red pep­per, and cook, stir­ring of­ten, un­til shal­lots are ten­der, 2 to 4 min­utes. Sprin­kle with salt and black pep­per, and stir in vine­gar. Cook un­til vine­gar is ab­sorbed, about 1 minute. Add 1 cup stock, stir­ring and scrap­ing bot­tom of skil­let to re­lease browned bits. Trans­fer vegetable mix­ture to bowl with bread; add pars­ley and 1/2 cup raisins.

3. Whisk to­gether eggs and re­main­ing 1/2 cup stock in a bowl un­til com­bined; stir into bread mix­ture. Wipe skil­let clean with a pa­per towel; add re­main­ing 1 ta­ble­spoon oil to skil­let, and swirl to coat. Trans­fer bread mix­ture to skil­let. Cover tightly with alu­minum foil.

4. Bake at 350°F un­til set, about 30 min­utes. Re­move foil, and bake un­til slightly crispy on top, about 10 more min­utes. Re­move from oven, and let stand un­til set, about 10 min­utes. Sprin­kle with re­main­ing 1/4 cup raisins; gar­nish with pars­ley. Serve hot or at room tem­per­a­ture.

SERVES 12 (serv­ing size: about 2/2 cup) Calo­ries 159; Fat 7g (sat 2g, un­sat 4g); Pro­tein 6g; Carb 18g; Fiber 2g; Sug­ars 7g (added sug­ars 0g); Sodium 337mg; Calc 4% DV; Potas­sium 4% DV

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.