| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 45 min |
| Cook: | 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 stick unsalted butter, plus more for the baking dish
- 8 ounces pancetta, diced
- 1 onion, finely chopped
- 5 stalks celery, finely chopped
- 1/2 cup chopped sun-dried tomatoes (not oil-packed)
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground pepper
- 4 cups low-sodium chicken or turkey broth
- 2 large eggs
- 1/2 cup chopped fresh parsley
- 6 cups 1/2 -inch stale rosemary focaccia cubes (about 10 ounces)
- 6 cups 1/2 -inch stale ciabatta bread cubes (about 10 ounces)
- 8 ounces fontina cheese, diced
- 2 tablespoons fat from the turkey drippings (or butter)
- 1/2 cup grated parmesan cheese (about 1 ounce)
Instructions
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.
- Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 479 |
| Total Fat | 33 g |
| Saturated Fat | 17 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 114 mg |
| Sodium | 730 mg |
Reviews
Made this tonight for Thanksgiving dinner, for a change of pace. It is phenomenal! I used one 15-oz ciabatta loaf only, no focaccia. Perfect.
I can’t believe how this plate caught all the attention from my invitees that the turkey was no longer the protagonist of the party.
Loved this stuffing! It was a lot easier than the recipe I’ve been using, which was a bonus. The pancetta gave it just the right saltiness and texture, while the fontina was just silky and fantastic. It was a hit, and it’s going on my list of things to repeat.
This dish is delicious! I have made it the last 3 Thanksgivings and my family requested it again this year!
Very, very good stuffing. Is on par with my mother’s stuffing which she’s been making for a couple decades now.
The reason I gave it a 4 star review was because the prep is a bit ridiculous.
Also — next time I would foil it for 40-50 mins and foil off for 10-20, as it got a little bit too crunchy on the top (which was remedied after I stirred it up while it was cooling).
All in all, I would make it again.
Amazing stuffing! Best I’ve ever had. I will be making this for Thanksgiving. Your families will be asking for the recipe.