Pancetta, Sourdough, and Apple Stuffing
Photo: Leigh Beisch; Styling: Dan Becker
Tangy Western sourdough bread makes this stuffing mouthwatering.
How to Make It
Step 1
1
Preheat oven to 350°. Brown pancetta in oil in a large frying pan over medium heat, stirring often, about 10 minutes. Add garlic, celery, and onion; sauté about 4 minutes. Add apples; stir to coat. Transfer to a large bowl. Add broth to pan; stir to scrape up browned bits. Pour into bowl.
Step 2
2
Stir in bread, parsley, and thyme. Spoon stuffing into a greased 9- by 13-in. dish, pressing down lightly to fill pan. Bake until browned and crusty, about 45 minutes.
Step 3
3
Make ahead: Up to 1 day ahead, prepare stuffing and chill, covered. Bake about 1 hour.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
1 pound pancetta, cut into 1/2-in. cubes
1 tablespoon olive oil
1 tablespoon minced garlic
1 cup chopped celery
1 1/2 cups chopped onion
2 Golden Delicious apples, peeled, thinly sliced
2 cups reduced-sodium chicken broth
5 qts. cubed (1-in.) sourdough bread (from a 1 1/2-lb. loaf)
1/3 cup chopped flat-leaf parsley
1 tablespoon chopped fresh thyme leaves
Directions
Step 1
1
Preheat oven to 350°. Brown pancetta in oil in a large frying pan over medium heat, stirring often, about 10 minutes. Add garlic, celery, and onion; sauté about 4 minutes. Add apples; stir to coat. Transfer to a large bowl. Add broth to pan; stir to scrape up browned bits. Pour into bowl.
Step 2
2
Stir in bread, parsley, and thyme. Spoon stuffing into a greased 9- by 13-in. dish, pressing down lightly to fill pan. Bake until browned and crusty, about 45 minutes.
Step 3
3
Make ahead: Up to 1 day ahead, prepare stuffing and chill, covered. Bake about 1 hour.
Step 4
4
Note: Nutritional analysis is per serving.
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