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Photo: Leigh Beisch; Styling: Dan Becker Photo by: Photo: Leigh Beisch; Styling: Dan Becker

Pancetta, Sourdough, and Apple Stuffing

Tangy Western sourdough bread makes this stuffing mouthwatering.

Sunset NOVEMBER 2009

  • Yield: Serves 16
  • Time: 1 Hour, 15 Minutes


  • 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.

Nutritional Information

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

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Pancetta, Sourdough, and Apple Stuffing Recipe