Pancetta, Sourdough, and Apple Stuffing

Photo: Leigh Beisch; Styling: Dan Becker
Tangy Western sourdough bread makes this stuffing mouthwatering.

Yield:

Serves 16

Recipe from

Recipe Time

Time: 1 Hour, 15 Minutes

Nutritional Information

Calories 253
Caloriesfromfat 38 %
Protein 11 g
Fat 11 g
Satfat 3.4 g
Carbohydrate 29 g
Fiber 2 g
Sodium 872 mg
Cholesterol 25 mg

Ingredients

1 pound pancetta, cut into 1/2-in. cubes
1 tablespoon olive oil
1 tablespoon minced garlic
1 cup chopped celery
1 1/2 cups chopped onion
2 Golden Delicious apples, peeled, thinly sliced
2 cups reduced-sodium chicken broth
5 qts. cubed (1-in.) sourdough bread (from a 1 1/2-lb. loaf)
1/3 cup chopped flat-leaf parsley
1 tablespoon chopped fresh thyme leaves

Preparation

1. Preheat oven to 350°. Brown pancetta in oil in a large frying pan over medium heat, stirring often, about 10 minutes. Add garlic, celery, and onion; sauté about 4 minutes. Add apples; stir to coat. Transfer to a large bowl. Add broth to pan; stir to scrape up browned bits. Pour into bowl.

2. Stir in bread, parsley, and thyme. Spoon stuffing into a greased 9- by 13-in. dish, pressing down lightly to fill pan. Bake until browned and crusty, about 45 minutes.

Make ahead: Up to 1 day ahead, prepare stuffing and chill, covered. Bake about 1 hour.

Note: Nutritional analysis is per serving.

Note:

November 2009