Focaccia Stuffing with Apples and Pancetta
Prep Time: 50 Minutes Start to Finish: 1 Hour 45 Minutes 18 servings
- Stuffing
- 8 cups cubed (½ inch) focaccia bread (about 1 lb)
- 8 oz pancetta, diced
- 6 tablespoons butter
- 1 cup diced onion
- 1 cup diced celery
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 Gala apples, cut into ½-inch cubes (2 cups)
- 2 cups chicken broth
- 2 eggs, slightly beaten
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons chopped fresh thyme leaves
- Walnut Topping
- ½ cup chopped walnuts, toasted
- ¼ cup chopped fresh parsley
- 1 teaspoon grated orange peel
1 Heat oven to 325°F. Place bread cubes on ungreased cookie sheet. Bake 10 to 15 minutes or until dry and crispy. Cool completely.
2 Meanwhile, spray 4-quart Dutch oven with cooking spray. Add pancetta; cook over medium-low heat 10 to 13 minutes, stirring frequently, until crisp. Using slotted spoon, transfer pancetta to large bowl; set aside. Reserve 2 tablespoons drippings in Dutch oven.
3 Add butter to drippings in Dutch oven; heat until melted. Increase heat to medium-high. Add onion, celery, salt and pepper; cook 6 to 8 minutes, stirring occasionally, until tender. Add apples; cook 2 minutes longer.
4 Add broth. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom. Remove from heat; cool 5 minutes.
5 Add eggs, sage and thyme to pancetta in bowl. Stir in bread cubes. Add broth mixture; stir to combine. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. Spoon stuffing into baking dish.
6 Bake uncovered 40 to 45 minutes or until center is hot and top is browned and crispy. Cool 5 minutes. In small bowl, stir together topping ingredients. Sprinkle over stuffing.
1 Serving (½ Cup): Calories 193; Total Fat 12g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 40mg; Sodium 360mg; Total Carbohydrate 15g (Dietary Fiber 2g); Protein 7g Exchanges: 2 Starch, 2½ Fat Carbohydrate Choices: 2
Kitchen Secrets To toast walnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Kitchen Secrets To make dicing the pancetta easier, place it in the freezer 10 minutes before cutting.
