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Pancetta, Sourdough, and Apple Stuffing

Photo: Leigh Beisch; Styling: Dan Becker
Time time 1 hr, 15 mins
Yield Serves 16
Tangy Western sourdough bread makes this stuffing mouthwatering.

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

Nutrition 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

How to Make It

  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.

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

  4. Note: Nutritional analysis is per serving.