Pancetta and Sage Stuffing
This easy stuffing recipe is the perfect accompaniment to your Thanksgiving turkey. This dish can easily be made vegetarian by forgoing the pancetta and swapping the chicken broth for vegetable broth.
PREP TIME: 15 minutes
COOK TIME: 1 Hour
LEVEL: Easy
YIELD: 8-12 servings
Ingredients
10-12 cups dried bread – we used brioche
1 tablespoon olive oil
1 diced yellow onion
½ cup diced pancetta
4 tablespoons butter
6 ribs of celery
1 teaspoon bouillon
1 teaspoon dried sage
2-4 cups chicken broth
Salt and pepper to taste
Method of Preparation
- Preheat the Wolf Convection Oven to 375° on the Convection Mode.
- Prepare the bread by tearing it into bite sized pieces. Dry by leaving it on the counter for 1-2 days or placing in a 250° oven for 15-20 minutes.
- Dice the onion and celery.
- Preheat a large sauté pan over medium high heat. Add the olive oil, pancetta, and onion. Sauté over medium high heat for about 10 minutes. Add the butter and celery and continue to sauté another 5 minutes. Season with salt and pepper, bouillon, and dried sage.
- In a large bowl, combine the dried bread and the sautéed mixture. Slowly pour over the broth, ½ a cup at a time, mixing continuously. You want the bread to be wet, but not completely soaked. You may not need the full 4 cups of broth.
- Place the stuffing in a 8X8 baking dish, and cover with foil. Place in the oven and cook for about 20 minutes covered. Remove the foil and bake for an additional 10-15 minutes.
