Pancetta Brioche Dressing

• 16 cups cubed Brioche bread (about 1-3/4 pounds)
• 2 cups diced red onions
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil
• 2 cups chopped radicchio
• 1-1/2 cups chicken broth
• 5 ounces pancetta, diced
• 2 large eggs, lightly beaten
• 2 tablespoons minced fresh rosemary
• 1/4 cup crumbled Roquefort or blue cheese

1. Spread bread cubes on a
2. . Bake at 400u0b0 for 6-8 minutes or until dried (do not brown); set aside.
3. Meanwhile, in a large skillet, cook the onions, salt and pepper in oil over medium-high heat until onions begin to brown. Stir in radicchio; remove from the heat.
4. In a large bowl, combine the bread cubes, radicchio mixture, chicken broth, pancetta, eggs and rosemary; gently toss. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 400u0b0 for 25-30 minutes or until golden brown.

bread, red onions, kosher salt, pepper, olive oil, radicchio, chicken broth, pancetta, eggs, fresh rosemary, blue cheese

Taken from www.tasteofhome.com/recipes/pancetta-brioche-dressing/ (may not work)