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Pancetta & Cranberry Stuffing Recipe

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This recipe for Pancetta & Cranberry Stuffing, by , is from The Lindale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Lindale

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 400F
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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