Chungah Rhee’s Pancetta and Herb Stuffing
The blogger and author of Damn Delicious makes a hearty dressing packed with flavor
8 oz. pancetta, diced
¼ cup unsalted butter
1 large yellow onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
2 garlic cloves, minced
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage
1 tbsp. chopped fresh thyme
5 cups cubed day-old ciabatta or focaccia
1 cup turkey stock
2 tbsp. chopped fresh flat-leaf parsley
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1. Preheat oven to 350°. Lightly grease a 2-quart baking dish with cooking spray.
2. Cook pancetta in a large skillet over medium heat, stirring occasionally, until browned, 4 to 5 minutes. Using a slotted spoon, transfer pancetta to a plate lined with paper towels, reserving drippings in skillet.
3. Melt butter in skillet. Add onion, carrots, celery, garlic, rosemary, sage and thyme; cook, stirring occasionally, until vegetables are browned and softened, 10 to 15 minutes.
4. Stir in pancetta, bread, stock, parsley, salt and pepper. Transfer mixture to prepared baking dish. Bake in preheated oven until heated through and lightly browned on top, 25 to 30 minutes.
Active time: 25 minutes
Total time: 1 hour
TIP! If your bread is still soft on turkey day, cut it into cubes and bake at 350° for 15 minutes. Dried-out bread will soak up the stock without turning to mush.