Country Dressing with Chestnuts, Celery, and Pancetta
This rustic dressing is rich with the flavors of pancetta, toasted fennel, herbs, and sweet chestnuts. Crisped on top and tender inside, it’s a hearty side that pairs beautifully with roast turkey or chicken. Leave out the pancetta and substitute vegetable broth to make it vegetarian.
- Serves
- 8–10
Directions
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Toast Bread: Preheat oven to 400°F. Toss bread with 1/2 cup olive oil and spread on a sheet pan. Toast 15 minutes, flipping halfway, or until golden. Cool and transfer to a large bowl. Leave oven on.
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Toast Fennel Seeds: In a small skillet over medium heat, toast fennel seeds 1 minute until fragrant. Coarsely grind.
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Cook Aromatics: In a large skillet, heat 2 tablespoons olive oil. Add pancetta; cook until crisp, 2–3 minutes. Add rosemary; cook 1 minute. Stir in onion, ground fennel, and thyme. Season with salt and pepper. Cook until softened and lightly caramelized, 4-5 minutes. Remove rosemary. Stir in lemon zest; toss mixture through bread.
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Deglaze: Raise heat to medium-high. Add wine, scraping up browned bits; simmer until reduced to 1/3 cup, about 3 minutes. Stir in stock and bring to a boil. Pour over bread mixture; toss well.
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Chestnuts: Wipe skillet. Melt 1 Tbsp butter over high heat; add chestnuts and cook 2 minutes until fragrant. Do not burn the butter. Stir into dressing. Season and let cool. Stir in eggs and parsley.
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Bake: Transfer to a buttered 9x13-inch baking dish. Cover with foil; bake 30 minutes. Remove foil, dot with remaining 2 Tbsp. butter, and bake 20 minutes more until top is golden and crisp. Serve hot.
Shawnie’s notes
Bake covered for 30 minutes, cool, and refrigerate overnight. To reheat: cover and bake until hot, about 20 minutes, then uncover and bake 20 minutes more to crisp the top.
From Shawnie's class “Thanksgiving Dinner Basics”
