Stuffing With Ciabatta, Pancetta And Apples

  1. Preheat oven to 350. Butter a 15 x 10 x 2-inch glass baking dish. Melt 2 tablespoons of butter in a large, heavy skillet over medium flame.
  2. Add the pancetta and saute about 10-12 minutes, until crisp. Transfer pancetta to large bowl with a slotted spoon.
  3. Melt remaining butter in the skillet and add the shallot, carrots, celery, salt and pepper. Turn heat up to medium-high. After a few minutes, add the mushrooms, rosemary, thyme, sage and garlic.
  4. Sprinkle cinnamon on the chopped apple and add to the pan. Saute until the shallots are tender, at least 12 minutes. Stir gently occasionally.
  5. Transfer the onion mixture to bowl with pancetta, stir to incorporate.
  6. Add the ciabatta and parmesan and toss. Pour in enough stock to lightly coat the bread, then mix in the eggs.
  7. Combine thoroughly, then transfer stuffing to buttered dish. Cover with buttered foil, buttered side down, then bake for about 30 minutes. Uncover and continue to bake about 15 minutes, until stuffing is crisp and golden.

butter, pancetta, shallots, carrots, celery stalks, kosher salt, black pepper, fresh rosemary, thyme, fresh sage, garlic, apple, ground cinnamon, wild mushrooms, freshly grated parmigiano, chicken, eggs

Taken from food52.com/recipes/1500-stuffing-with-ciabatta-pancetta-and-apples (may not work)

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