by mariaraynal
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my 19 recipes »
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mariaraynal's Notes:
Expand6 tablespoons butter Ask a question about this ingredient
8 ounces pancetta, cut into 1/4-inch dice (freeze for 10-15 minutes before for easy slicing) Ask a question about this ingredient
2 cups shallots, sliced Ask a question about this ingredient
2 carrots, peeled and finely chopped Ask a question about this ingredient
3 celery stalks, finely chopped Ask a question about this ingredient
1 teaspoon kosher salt, or to taste Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
2 tablespoons chopped fresh rosemary Ask a question about this ingredient
2 tablespoons chopped fresh thyme Ask a question about this ingredient
2 tablespoons chopped fresh sage Ask a question about this ingredient
3 cloves garlic, chopped Ask a question about this ingredient
1 honeycrisp apple, diced (or apple of your choice) Ask a question about this ingredient
1 teaspoon ground cinnamon Ask a question about this ingredient
2 cups wild mushrooms, finely chopped (I used baby bellas) Ask a question about this ingredient
1 pound day-old ciabatta, cut into 3/4-inch cubes Ask a question about this ingredient
2/3 cups freshly grated parmigiano-reggiano Ask a question about this ingredient
1 cup (or more) chicken stock, preferably homemade Ask a question about this ingredient
Preheat oven to 350. Butter a 15 x 10 x 2-inch glass baking dish. Melt 2 tablespoons of butter in a large, heavy skillet over medium flame.
Ask a question about this stepAdd the pancetta and saute about 10-12 minutes, until crisp. Transfer pancetta to large bowl with a slotted spoon.
Ask a question about this stepMelt remaining butter in the skillet and add the shallot, carrots, celery, salt and pepper. Turn heat up to medium-high. After a few minutes, add the mushrooms, rosemary, thyme, sage and garlic.
Ask a question about this stepSprinkle cinnamon on the chopped apple and add to the pan. Saute until the shallots are tender, at least 12 minutes. Stir gently occasionally.
Ask a question about this stepTransfer the onion mixture to bowl with pancetta, stir to incorporate.
Ask a question about this stepAdd the ciabatta and parmesan and toss. Pour in enough stock to lightly coat the bread, then mix in the eggs.
Ask a question about this stepCombine thoroughly, then transfer stuffing to buttered dish. Cover with buttered foil, buttered side down, then bake for about 30 minutes. Uncover and continue to bake about 15 minutes, until stuffing is crisp and golden.
Ask a question about this stepAnything with pancetta gets my vote!
Pancetta - it makes everything taste good!
Love the combination of flavours...apple + pancetta = mmm!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
I'm going to have to try to make this one! Sounds yummy.