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Curtis Stone's pancetta-fig stuffing recipe
Curtis Stone's pancetta-fig stuffing recipe
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Elevate your Christmas feast with a savory pancetta and sweet fig stuffing, Italian-style.
Ingredients:
  • 900g White Sourdough Vienna*, torn
  • 54.60 gm extra virgin olive oil, divided
  • 60.00 ml chopped sage, divided
  • 400g-piece pancetta, cut into 1cm cubes
  • 200g butter
  • 4 large shallots, finely chopped
  • 6 garlic cloves, finely chopped
  • 300g dried figs, cut into small cubes
  • 82.50 ml chopped flat-leaf parsley
  • 4 extra-large Free Range Eggs
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced). Using a food processor, pulse the bread in batches until coarse breadcrumbs form. Spread the breadcrumbs evenly on 2 large rimmed baking trays. Drizzle each tray with 1 tablespoon of oil, sprinkle with 2 teaspoons of sage, and 1/4 teaspoon of salt. Bake for 10 minutes or until golden brown.
  • In a medium heavy saucepan over medium-high heat, heat 1 tablespoon of oil. Add pancetta and cook until crisp, stirring frequently, about 6-8 minutes. Remove pancetta with a slotted spoon. Reduce heat to medium-low, melt butter in the same pan, then add shallots and garlic. Cook until shallots are tender, about 8 minutes. Stir in figs and the remaining 2 tablespoons of sage, cooking and stirring frequently for 3 minutes.
  • Combine toasted breadcrumbs, fig mixture, pancetta, parsley, and 1/4 tsp pepper in a large bowl. In a separate medium bowl, whisk together stock and eggs, then gently fold into the breadcrumb mixture.
  • Pour the stuffing into a generously greased 23cm x 33cm baking dish. Bake for 35 minutes or until the stuffing is golden and crispy on top. Let it rest for 10 minutes before serving.

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