Share on Pinterest
Sourdough Stuffing with Pecans, Sage and Pancetta
- 45 minutes
- 11 ingredients
- Pecans
- Easy
- servings
Ingredients
- 1 loaf day-old sourdough bread, cut into 1 inch squares
- 2 cups chicken stock
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup diced pancetta
- 1 tbsp butter
- 1/2 cup diced yellow onion
- 1 clove garlic, minced
- 8 sage leaves, roughly chopped
- 1 cup Diamond of California® Chopped Pecans
The Steps
- Preheat the oven to 400 degrees and lightly grease a large cast iron skillet or baking dish.
- Whisk together the chicken stock, eggs, salt and pepper in a large bowl, then add the bread and toss to coat. Season with salt and pepper
- In a pan over medium-high heat, cook the pancetta until crispy. Remove from pan and drain most of the fat, leaving just enough to coat the pan.
- Add the butter to the pan and return to medium-high heat. When the butter begins to bubble, add the chopped onions and cook for 5 minutes. Add the garlic and sage and cook for one more minute.
- Add the cooked pancetta, the onion mixture and half of the pecans to the bread mixture and toss until well combined.
- Transfer the mixture to the prepared baking dish or cast iron skillet. Sprinkle remaining pecans on top, the bake for 25-30 minutes.
