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Stuffing & Dressing

Jamie’s Thanksgiving Stuffing

Makes enough for a 9- to 10-pound turkey

You can make the stuffing a day or two in advance to help lighten the load on Thanksgiving Day.

2 celery sticks, finely chopped
4 shallots, finely chopped
Small handful of fresh sage, finely chopped
6 strips pancetta, finely chopped
2 ounces butter
Big handful of fresh breadcrumbs (bread stuffing), coarsely chopped
Handful dried apricots, coarsely chopped
Salt and pepper
5 or 6 chestnuts (roasted or jarred), coarsely chopped
3/4 pound freshly ground pork
Pinch of grated nutmeg
1 egg

Finely chop the celery, shallots, sage, and pancetta and add with butter to a hot frying/sauté pan. Fry gently on medium heat until everything is  lightly golden brown. Take off the heat. To prepare the fresh breadcrumbs, take a loaf of day-old bread, remove the crust and place the chunks of bread in a food processor until the bread is coarsely chopped. Add the breadcrumbs and coarsely chopped apricots and chestnuts to the celery, shallots, sage, pancetta and butter mixture. Season well to taste with salt and pepper. Mix well and chill.

When the stuffing is cold, add the pork, nutmeg, and egg. Refrigerate until ready to use.

A good rest is half the work.