Pancetta & Herb Stuffing

By tonya370

Ingredients

• 8 oz pancetta, diced
• 1/4 cup unsalted butter
• 1 large onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 2 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 5 cups cubed day-old ciabatta or focaccia
• 1 cup turkey stock
• 2 tbsp chopped flat leaf parsley
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Details

Servings 8
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

1. Preheat oven to 350 deg. Lightly grease a 2-quart baking dish with cooking spray.
2.Cook pancetta in a large skillet over medium heat,, stirring occasionally, until browned, 4 to 5 minutes. Using a slotted spoon, transfer pancetta to a plate lined with paper towels, reserving drippings in skillet.
3. Melt butter in skillet. Add onion, carrots, celery, garlic, rosemary, sage and thyme; stirring occasionally, until vegetables are browned and softened, 10 to 15 minutes.
4. Stir in pancetta, bread, stock, parsley, salt and pepper. Transfer mixture to prepared baking dish. Bake in preheated oven until heated through and lightly browned on top, 25 to 30 minutes