Herbed Apple and Pancetta Stuffing
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Herbed Apple and Pancetta Stuffing
Herbed Apple and Pancetta Stuffing
Ingredients
1 (4-oz.) package diced pancetta (in our Deli)
3 tbsp. Sunnyside Farms Butter
2 cups thin bite-size slices peeled green apples
2 cups onion, coarsely chopped
1/2 cup thinly sliced and chopped fennel
2 cups thinly sliced celery
10 cups 3/4-inch cubes Nob Hill Trading Co. Pugliese bread, lightly toasted (in our Bakery)
2 cups 3/4-inch cubes Nob Hill Trading Co. Whole Grain European Loaf, lightly toasted (in our Bakery)
3 to 3 cups cups chicken stock
1 tbsp. chopped fresh rosemary (or 1 tsp. dried herb)
1 tbsp. sage (or 1 tsp. dried herb)
1 tbsp. thyme (or 1 tsp. dried herb)
1 Raley's Egg, beaten
Freshly ground sea salt and pepper to taste
3/4 cup coarsely chopped walnuts
Directions


Prep: 30 minutes Cook: about 1½ hours Serves: 12

1. Preheat oven to 375°F and lightly butter a 13 X 9-inch baking dish.
2. Cook pancetta in a large skillet over medium heat until browned; add butter and cook until melted. Add apples, onion and fennel; cook for 10 minutes or until vegetables are soft. Add celery and cook for 5 minutes more.
3. Stir together vegetables and breads in a large bowl with stock, herbs and egg; season to taste with salt and pepper. (May be prepared 1 day ahead to this point). Place in prepared baking dish and bake for 50 minutes. Sprinkle with walnuts and bake for 10 minutes more.
 

Nutritional Information:
Nutrition per serving: 219 calories, 7 g protein, 12 g total fat (4 g sat.),
21 g carbohydrate, 2 g fiber, 4 g sugar, 29 mg cholesterol, 389 mg sodium, 6 points