Pancetta, Sourdough, and Apple Stuffing
Photo: Leigh Beisch; Styling: Dan Becker
YieldsServes 16Time1 hr 15 mins
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.

Pancetta, Sourdough, and Apple Stuffing