How To Make Bread Stuffing with Pancetta and Figs
Your Thanksgiving feast can be even more special with this elegant bread stuffing recipe that brings together bacon, pancetta, figs, and walnuts.
Serves:
Ingredients
- 1loafday-old Italian,or French bread
- ¾cupwalnuts,chopped
- 8tbsplightly butter,salted
- 2clovegarlic
- 1tspfresh rosemary,chopped
- 6ozpancetta,or thick‐cut bacon
- 2cupsyellow onion,roughly chopped
- 2¼turkey,or chicken broth
- ¼cupfresh Italian parsley,chopped
- 1tsppoultry seasoning,or ground sage
- ½tspfresh ground black pepper
- ¾cupfigs,chopped, dried
Instructions
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Preheat oven to 375 degrees F. Spread bread over 2 large baking sheets. In large skillet over medium‐low heat, toast nuts for 3 to 4 minutes, shaking pan several times; set nuts aside.
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In same pan melt 6 tablespoons of the butter over medium heat, add garlic and rosemary, and cook 1 minute more. Drizzle over bread and turn to coat. Bake for 10 to 15 minutes until golden.
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Meanwhile, in same pan over medium heat fry pancetta until brown, about 5‐8 minutes; remove to drain, leaving fat in pan. Add last 2 tablespoons butter and onion, and, over medium‐low heat, stir onions until clear.
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Mix toasted bread and onion in large bowl with broth, parsley, seasoning, and pepper. Stir in pancetta, walnuts, and figs. Place into a 9×13-inch baking dish and bake for 20 to 30 minutes until golden on top and desired crispness.
Nutrition
- Calories: 2361.97kcal
- Fat: 101.23g
- Saturated Fat: 31.11g
- Trans Fat: 1.38g
- Monounsaturated Fat: 32.73g
- Polyunsaturated Fat: 23.36g
- Carbohydrates: 32.53g
- Fiber: 3.18g
- Sugar: 8.02g
- Protein: 313.13g
- Cholesterol: 1057.47mg
- Sodium: 1964.82mg
- Calcium: 244.34mg
- Potassium: 3391.42mg
- Iron: 14.23mg
- Vitamin A: 347.91µg
- Vitamin C: 6.11mg
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