• prep: 45 min
• cook: 2 hr
• total: 2 hr 45 min

servings:

There's lots of bold flavor in this hearty stuffing, which, though inspired by a classic Italian combination, happens to work in perfect concert with everything on the American holiday table. Baking it in a wide dish yields plenty of crusty top for everyone.

• 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)

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