Rosemary Focaccia Stuffing With Pancetta
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
52
Spice
59
Sweetness
38
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
230 g
Pancetta (diced)5 stalks
Celery (finely chopped)1 tbsp
Sage (chopped fresh)1 tbsp
Thyme (chopped fresh)4 cups
Chicken (low-sodium)2 large
Egg1 cup
Parsley (chopped fresh)230 g
Fontina Cheese (diced)Directions:
1
Preheat the oven to 375 degrees F and butter a 3-quart baking dish
2
Melt 2 tablespoons butter in a large skillet over medium heat
3
Add the pancetta and cook, stirring, until browned, about 6 minutes
4
Remove with a slotted spoon and transfer to a plate
5
Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper
6
Cook, stirring, until the vegetables are tender, about 5 minutes
7
Add the broth and bring to a boil, then remove from the heat
8
Whisk the eggs and parsley in a large bowl
9
Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined
10
Transfer to the prepared baking dish
11
Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan
12
Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes
13
Photograph by Ryan Dausch