Sourdough Stuffing with Pecans, Sage and Pancetta Share on Pinterest

Sourdough Stuffing with Pecans, Sage and Pancetta

  • 45 minutes
  • 11 ingredients
  • Pecans
  • Easy
  • servings


  • 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¬ģ Chopped Pecans

The Steps

  1. Preheat the oven to 400 degrees and lightly grease a large cast iron skillet or baking dish.
  2. 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
  3. 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.
  4. 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.
  5. Add the cooked pancetta, the onion mixture and half of the pecans to the bread mixture and toss until well combined.
  6. Transfer the mixture to the prepared baking dish or cast iron skillet. Sprinkle remaining pecans on top, the bake for 25-30 minutes.

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