1 loaf(s) day-old Italian or French bread, cut in rustic 3/4‐inch cubes (10 cups)
3/4 cup(s) chopped walnuts
8 tablespoon(s) lightly salted butter
2 clove(s) garlic, minced
1 teaspoon(s) chopped fresh rosemary
6 ounce(s) pancetta or thick‐cut bacon, diced
2 cup(s) roughly chopped yellow onion
2 1/4 cup(s) turkey or chicken broth
1/4 cup(s) chopped fresh Italian parsley
1 teaspoon(s) poultry seasoning or ground sage
1/2 teaspoon(s) fresh ground black pepper
3/4 cup(s) chopped dried figs
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.