Bread Stuffing With Pancetta And FigsFrom buttercup21 7 years ago
- 1 loaf(s) day-old Italian or French bread, cut in rustic 3/4‐inch cubes (10 cups) shopping list
- 3/4 cup(s) chopped walnuts shopping list
- 8 tablespoon(s) lightly salted butter shopping list
- 2 clove(s) garlic, minced shopping list
- 1 teaspoon(s) chopped fresh rosemary shopping list
- 6 ounce(s) pancetta or thick‐cut bacon, diced shopping list
- 2 cup(s) roughly chopped yellow onion shopping list
- 2 1/4 cup(s) turkey or chicken broth shopping list
- 1/4 cup(s) chopped fresh Italian parsley shopping list
- 1 teaspoon(s) poultry seasoning or ground sage shopping list
- 1/2 teaspoon(s) fresh ground black pepper shopping list
- 3/4 cup(s) chopped dried figs shopping list
How to make it
- 1.Preheat oven to 375 degrees. Spread bread over 2 large baking sheets. In large skillet over medium‐low heat, toast nuts for 3‐4 minutes, shaking pan several times; set nuts aside. In same pan melt 6 tablespoons of the butter over medium heat, add garlic and rosemary, and cook 1 minute more. Drizzle over bread and turn to coat. Bake for 10‐15 minutes until golden.
- 2.Meanwhile, in same pan over medium heat fry pancetta until brown, about 5‐8 minutes; remove to drain, leaving fat in pan. Add last 2 tablespoons butter and onion, and, over medium‐low heat, stir onions until clear, about 8‐10 minutes. Mix toasted bread and onion in large bowl with broth, parsley, seasoning, and pepper. Stir in pancetta, walnuts, and figs. Place into a 9" x 13" baking dish and bake for 20 to 30 minutes until golden on top and desired crispness.
The Cookbuttercup21 MA
The Rating5 people
HI there buttercup! glad to hear from you:) Thanks for this delish recipe. HIGH FIVE FORKS!!!snowcat17 in Milwaukee loved it
This sounds fantastic! Thanks for the great post and high 5 to you!valinkenmore in Malott loved it
Very goodhungrybear in Miner loved it
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