Sourdough Stuffing with Pecans, Sage and Pancetta | Recipe | Cub - Cub groceries, pharmacies and liquor stores make shopping your way easy - in-store or online with pickup and delivery

Sourdough Stuffing with Pecans, Sage and Pancetta

Recipe - Brooklyn Park North

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

Servings

Shop Ingredients

Makes 6 servings

2 cups chicken stock

Swanson® Chicken Stock, 32 Ounce

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$2.00 was $3.49$0.06/oz

2 eggs

Cub Eggs, Large, 12 Each

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$4.99$0.42 each

1/2 teaspoon salt

Essential Everyday Salt, Plain, 26 Ounce

Add Essential Everyday Salt, Plain to Favorites.Add Essential Everyday Salt, Plain to Favorites.

$1.19$0.05/oz

1/2 teaspoon black pepper

Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce

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$1.99$1.33/oz

1 loaf day-old sourdough bread, cut into 1-inch squares

Cub Bakery Round Sourdough Bread, 1 Each

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$3.99

1/2 cup diced pancetta

Fiorucci Pancetta, Antipasti, Diced, 4 Ounce

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$6.99$1.75/oz

1 tablespoon butter

Essential Everyday Butter, Sweet Cream, Salted, 4 Each

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$4.49$1.12 each

1/2 cup diced yellow onion

Produce Yellow Sweet Onion, 1 Pound

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$1.79 avg/ea was $1.99 avg/ea$1.79/lb

1 clove garlic, minced

Fresh Bulk Garlic, 0.15 Pound

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$0.97 avg/ea was $1.05 avg/ea$6.49/lb

8 sage leaves, roughly chopped

Wild Harvest Organic Sage, 0.5 Ounce

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$2.50 was $2.99$5.00/oz

1 cup Diamond of California Chopped Pecans

Diamond of California Pecans, Chopped, 8 Ounce

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$5.99 was $8.99$0.75/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.