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Focaccia Stuffing with Apples and Pancetta

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  • Prep 50 min
  • Total 1 hr 45 min
  • Servings 18
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All the other boring stuffings will be jealous when this one makes its debut on your holiday table! Herbs, citrus, nuts, pancetta and broth come together as an ensemble cast that will turn a humble side dish into the star of the show.
Updated Sep 25, 2017
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Ingredients

Stuffing

  • 8 cups 1/2-inch cubes focaccia bread (about 1 lb)
  • 8 oz pancetta, diced
  • 6 tablespoons butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Gala apples, cored and cut into 1/2-inch cubes (2 cups)
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 eggs, slightly beaten
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh sage leaves

Walnut Topping

  • 1/2 cup toasted walnuts, chopped
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon grated orange peel

Steps

  • 1
    Heat oven to 325°F. Place cubed bread on ungreased cookie sheet; bake 10 to 15 minutes or until dry and crispy. Cool completely on cookie sheet.
  • 2
    Meanwhile, spray 4-quart Dutch oven with cooking spray; place over medium-low heat. Add pancetta; cook about 13 minutes, stirring frequently, until rendered and lightly browned. Using slotted spoon, transfer pancetta to large bowl; set aside. Pour off all but 2 tablespoons fat from Dutch oven; discard or reserve for another use.
  • 3
    Melt butter with the 2 tablespoons pancetta fat in Dutch oven. Increase heat to medium-high; add onion, celery, salt and pepper. Cook 6 to 8 minutes, stirring occasionally, until tender. Add apples; cook 2 minutes longer.
  • 4
    Add broth to Dutch oven; heat to simmering. Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom. Remove from heat; cool 5 minutes.
  • 5
    Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Add eggs, thyme and sage to pancetta in bowl. Stir in bread. Pour broth mixture over ingredients in bowl. Stir to combine. Pour into baking dish.
  • 6
    Bake uncovered 40 to 45 minutes or until center is hot and top is browned and crispy. Cool 5 minutes. In small bowl, stir together Topping ingredients. Sprinkle over stuffing in dish.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make dicing the pancetta easier, place it in the freezer 10 minutes before cutting.
  • tip 2
    Feel free to experiment with different nuts, like pecans or hazelnuts.
  • tip 3
    To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until walnuts begin to brown, then stirring constantly until walnuts are light brown.

Nutrition

200 Calories, 13g Total Fat, 5g Protein, 16g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
570mg
24%
Potassium
100mg
3%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
6%
Sugars
3g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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