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Pancetta & Cranberry Stuffing Recipe

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This recipe for Pancetta & Cranberry Stuffing is from The Lindale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. thick sliced pancetta, cubed/diced
1/4 c. butter
4 stalk's celery, chopped
2 onions, chopped
2 cloves garlic, minced
4 tsp dried sage
1 tsp each, salt, pepper & rosemary
12 cups cubed, day old, sourdough bread
1 cup dried cranberries (rough chop)
1/2 c. chopped parsley
1 cup turkey or chicken stock (optional)
Directions:
Directions:
Preheat oven to 400ºF
Pan fry pancetta, med-high heat until crisp. Transfer to a large bowl. Drain fat from pan, melt butter, med heat, fry celery, onions, garlic, sage, rosemary, salt & pepper, about 10 mins. Add to bowl.

Add bread, cranberries and parsley, mix well. (make ahead: cover & refrigerate up to 24 hrs) Drizzle with stock if baking in oven (can be put in a bird).
Spoon into greased 13x9 glass baking dish, or 12 cup casserole, cover with foil. Bake 20 mins. Uncover and continue to bake 10-15 mins. more.
Number Of Servings:
Number Of Servings:
8

 

 

 

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