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 hourhour35 minutesminutes
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
1loaffrench breadcut into 1/2 inch cubes and dried
1loafsourdough breadcut into 1/2 inch cubes and dried
8ouncepancettacut into cubes
1cuponionchopped
1cupcelerychopped
8ouncefresh shiitake mushroomcan also sub with cremini mushroom
2tablespoonfresh sagechopped fine
2teaspoonfresh thymeminced
1teaspoonKosher saltadd more if needed
1teaspoonfreshly ground black pepper
2egg
1tablespoonbaking powder
1 1/2cupchicken stockif 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