Sourdough Stuffing with Pecans, Sage and Pancetta
Recipe - Plymouth Waterford
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
Swanson® Chicken Stock, 32 Ounce
$2.00 was $3.49$0.06/oz
Cub Eggs, Large, 12 Each
$4.99$0.42 each
Essential Everyday Salt, Plain, 26 Ounce
$1.29$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Fiorucci Pancetta, Antipasti, Diced, 4 Ounce
$6.99$1.75/oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$4.69$1.17 each
Produce Yellow Sweet Onion, 1 Pound
$1.79 avg/ea was $1.99 avg/ea$1.79/lb
Fresh Bulk Garlic, 0.15 Pound
$0.97 avg/ea was $1.05 avg/ea$6.49/lb
Wild Harvest Organic Sage, 0.5 Ounce
$2.50 was $2.99$5.00/oz
Diamond of California Pecans, Chopped, 8 Ounce
$8.99$1.12/oz
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.