Sage, Fig, and Pancetta Stuffing November 10 2018, 0 Comments
Sage, Fig, and Pancetta Stuffing
- 1 large loaf Italian bread
- 3 Tbsp. Olive Tree Sage & Onion Olive Oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 ½ cup chopped delicata squash
- ½ tsp. dried thyme
- ¼ tsp. dried sage
- 1 tsp. salt
- 8 oz. diced pancetta
- ½ cup chopped dried figs
- 2 cups chicken stock
Serving size – 8 people Prep time – 15 minutes Cook time – 60 minutes
- Cut the Italian bread into ½ inch cubes. Lay flat onto a baking sheet, cover loosely with parchment or wax paper, and let sit for 24 hours. Transfer the bread cubes to a large mixing bowl when you’re ready to start assembling the stuffing.
- Preheat oven to 375 degrees F.
- Add the Olive Tree Sage & Onion Olive Oil to a large skillet and warm over medium heat. Once the oil is warm, add the onion, celery, squash, thyme, sage, and salt. Cook until slightly softened, then remove from heat and pour over the bread cubes.
- In a separate skillet, add the diced pancetta and cook until it begins to crisp. Add the chopped figs and cook for another 1-2 minutes. Remove from heat and pour over the bread cubes, including all of the fat and drippings from the pan.
- Add the chicken stock to the bread crumbs ½ cup at a time, using your hands to mix it all together.
- Transfer the stuffing mixture to a greased 9x13 dish and bake for 45-50 minutes, or until the top is golden brown.
- Acorn squash can be substituted for the delicata squash
- Thick-cut bacon can be substituted for the diced pancetta
- To chop the delicata squash, slice lengthwise from top to bottom and then spoon out the seeds and stringy membrane. Leave the outside skin intact.