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+ servings

Stuffing with Pancetta and Shiitake Mushrooms

Serving Size: 10
Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with the pancetta cubes, mushrooms, and fresh herbs. A favorite side dish on Thanksgiving, or any dinner, table.

Recipe by: Syd Bailey

Cook Times

Active Prep15
Hands-On Cook20
Hands-Off Cook60
Passive0
Total Time1 hour 35 minutes
Recipe Serving Size10

Cooking Tools Required

Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

Ingredients

  • 1 loaf french bread cut into 1/2 inch cubes and dried
  • 1 loaf sourdough bread cut into 1/2 inch cubes and dried
  • 8 ounce pancetta cut into cubes
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 8 ounce fresh shiitake mushroom can also sub with cremini mushroom
  • 2 tablespoon fresh sage chopped fine
  • 2 teaspoon fresh thyme minced
  • 1 teaspoon Kosher salt add more if needed
  • 1 teaspoon freshly ground black pepper
  • 2 egg
  • 1 tablespoon baking powder
  • 1 1/2 cup chicken stock if using canned use low salt or salt free, add more as needed

Instructions

  • Preheat oven to 325.
  • Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
  • Sauté pancetta in a large heavy bottom pot or stockpot until browned. Scoop out with a slotted spoon and set on paper towels to drain.
  • Add mushrooms to pot and ear on high heat until browned. Add onions and celery to pot and cook for additional 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
  • Place mushroom mixture and bacon into a bowl with bread. Beat eggs and baking powder in a separate bowl and pour over stuffing. Add in the chicken stock. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
  • Spray a 9x13 pan with non-stick spray and place stuffing in. Cover and bake until cooked through, 1 hour. Uncover and cook for additional 10 minutes till golden brown
Reheating Instructions
Microwave covered on medium high for 3 minutes

Nutrition

Calories: 386kcal | Carbohydrates: 54g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1022mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 4mg