Chef's Knife - A versatile kitchen knife designed for chopping various ingredients like chestnuts, prunes, pancetta, and vegetables evenly.
Food Processor - A powerful appliance that can finely chop or puree ingredients such as chestnuts and prunes quickly.
Cutting Board - A sturdy surface for preparing and cutting a variety of foods including fruits, vegetables, meats, nuts, and herbs.
Measuring Cups & Spoons - Essential tools for precise measurements in baking and cooking, important for accurate ingredient amounts.
Baking Dish - A shallow bakeware used to roast or layer dishes in the oven such as stuffed chestnuts and pancetta.
Oven Thermometer - Ensures correct oven temperature for even cooking of dishes like stuffed meats and vegetables.
Roasting Rack - A metal rack that elevates food, allowing air to circulate around it for more even roasting.
Silicone Baking Mat - Provides a non-stick surface in the oven, preventing sticking during baking of stuffed dishes.
Pastry Brush - Used for applying fats like butter or oil on ingredients before roasting to add flavor and moisture.
Digital Kitchen Scale - Offers precise weight measurements, crucial for accurate recipe preparation.
1 (1 1/2-lb) sourdough loaf, cut into 1/3-inch dice (18 cups)
1 lb coarsely chopped pancetta slices (about 3 cups)
1 stick (1/2 cup) unsalted butter, cut into tablespoons
3 cups chopped celery (5 to 6 ribs)
4 cups chopped onions (2 large)
2 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 (7- to 8-oz) jars peeled cooked whole chestnuts, halved (4 cups)
3/4 lb pitted prunes (2 cups), quartered
5 cups turkey stock , heated to liquefy, or reduced-sodium chicken broth (40 fl oz)
4 large eggs, lightly beaten
a 4-quart shallow ovenproof baking dish (15 by 10 by 2 inches)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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