Rosemary Focaccia Stuffing with Pancetta

Total Time:
1 hr 30 min
Prep:
45 min
Cook:
45 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1 stick unsalted butter, plus more for the baking dish
  • 8 ounces pancetta, diced
  • 1 onion, finely chopped
  • 5 stalks celery, finely chopped
  • 1/2 cup chopped sun-dried tomatoes (not oil-packed)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 4 cups low-sodium chicken or turkey broth
  • 2 large eggs
  • 1/2 cup chopped fresh parsley
  • 6 cups 1/2 -inch stale rosemary focaccia cubes (about 10 ounces)
  • 6 cups 1/2 -inch stale ciabatta bread cubes (about 10 ounces)
  • 8 ounces fontina cheese, diced
  • 2 tablespoons fat from the turkey drippings (or butter)
  • 1/2 cup grated parmesan cheese (about 1 ounce)
Directions
  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.

  • 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. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.

  • Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.

  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

  • Photograph by Ryan Dausch

You can assemble this stuffing the day before - keep in the fridge until baking.


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