Excellent recipe - I've made this twice. I made it first last year and it was fantastic - the first dish to disappear from the Thanksgiving dinner table. This year, I decided to make it again but got a bit sloppy. I used regular thick cut bacon instead of pancetta and didn't use parsley. The results, while still good, were nowhere near as good as last year's following the strict recipe. I recommend making sure you fully brown the pancetta and would suggest using firm apples - either fuji or granny smith. I also found that the stuffing comes out much better when at the end of 45 minutes of cooking, you add a few more minutes under the broiler to put a perfect crust on top. I will definitely cook this recipe again next year.
Pancetta, Sourdough, and Apple Stuffing
Photo: Leigh Beisch; Styling: Dan Becker
More From Sunset
1 Hour, 15 Minutes
Amount per serving
- Calories: 253
- Calories from fat: 38%
- Protein: 11g
- Fat: 11g
- Saturated fat: 3.4g
- Carbohydrate: 29g
- Fiber: 2g
- Sodium: 872mg
- Cholesterol: 25mg
- 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
- 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.
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