Sourdough Stuffing with Pecans, Sage and Pancetta
Recipe - Roseville Liquor
Sourdough Stuffing with Pecans, Sage and Pancetta
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
Ingredients
2 cups chicken stock
2 eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 loaf day-old sourdough bread, cut into 1-inch squares
1/2 cup diced pancetta
1 tablespoon butter
1/2 cup diced yellow onion
1 clove garlic, minced
8 sage leaves, roughly chopped
1 cup Diamond of California Chopped Pecans
Directions
- Heat the oven to 400°F and lightly grease a large cast-iron skillet.
- Whisk together chicken stock, eggs, salt, and pepper in a large bowl; add bread and toss to coat.
- In a pan over medium-high heat, cook pancetta until crispy. Drain, leaving just enough fat to coat the pan. Add butter and return to medium-high heat. When the butter begins to bubble, add chopped onions; cook for 5 minutes. Add garlic and sage and cook for 1 more minute.
- Add cooked pancetta, onion mixture, and half the pecans to the bread mixture; toss until well combined. Transfer to the cast-iron skillet. Sprinkle remaining pecans on top and bake 25–30 minutes.
15 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Heat the oven to 400°F and lightly grease a large cast-iron skillet.
- Whisk together chicken stock, eggs, salt, and pepper in a large bowl; add bread and toss to coat.
- In a pan over medium-high heat, cook pancetta until crispy. Drain, leaving just enough fat to coat the pan. Add butter and return to medium-high heat. When the butter begins to bubble, add chopped onions; cook for 5 minutes. Add garlic and sage and cook for 1 more minute.
- Add cooked pancetta, onion mixture, and half the pecans to the bread mixture; toss until well combined. Transfer to the cast-iron skillet. Sprinkle remaining pecans on top and bake 25–30 minutes.