Pancetta, Sourdough, and Apple Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tangy Western sourdough bread makes this stuffing mouthwatering. 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:
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.
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.
3. Make ahead: Up to 1 day ahead, prepare stuffing and chill, covered. Bake about 1 hour.
4. Note: Nutritional analysis is per serving.
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