Pancetta Stuffing with Rosemary & Fried Sage
Thanksgiving

Pancetta Stuffing

with Rosemary & Fried Sage

60 MIN
$24.99 6 Servings
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From the Test Kitchen

This rich, rustic stuffing features bites of hearty baguettes soaked in a mixture of cream, bone broth, mirepoix, and fresh rosemary. You'll toss in savory pancetta just before baking, then top it all off with aromatic fried sage leaves.
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  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
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fresh
ingredients
Pancetta Stuffing with Rosemary & Fried Sage
Title
  • 6 oz Diced Pancetta
  • ⅔ cup Mirepoix
  • 1 bunch Rosemary
  • 1 cup Chicken Bone Broth
  • 1 Pasture-Raised Egg
  • ½ cup Cream
  • 1 bunch Sage
  • 2 Small Baguettes
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the fresh herbs. Pick the rosemary leaves off the stems; roughly chop the leaves. Pick the sage leaves off the stems. Cut or tear the baguettes into bite-sized pieces. In a large bowl, whisk together the egg, cream, broth, mirepoix, and chopped rosemary. Season with salt and pepper. Add the bread pieces and toss to thoroughly combine. Let soak at least 5 minutes.

Cook the pancetta
2 Cook the pancetta

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to the bowl of soaked bread; stir to combine.

Assemble & bake the stuffing
3 Assemble & bake the stuffing
Transfer the stuffing to a medium baking dish. Arrange in an even layer. Bake 42 to 44 minutes, or until lightly browned and the stuffing is set and cooked through. Remove from the oven.
Fry the sage leaves & serve your dish
4 Fry the sage leaves & serve your dish

Meanwhile, wipe out the pan used to cook the pancetta. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a sage leaf sizzles immediately when added, add the sage leaves in an even layer. Cook, stirring occasionally, 2 to 3 minutes, or until dark green and crispy. Carefully transfer to a paper towel-lined plate and immediately season with salt. Serve the baked stuffing garnished with the fried sage leaves. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the fresh herbs. Pick the rosemary leaves off the stems; roughly chop the leaves. Pick the sage leaves off the stems. Cut or tear the baguettes into bite-sized pieces. In a large bowl, whisk together the egg, cream, broth, mirepoix, and chopped rosemary. Season with salt and pepper. Add the bread pieces and toss to thoroughly combine. Let soak at least 5 minutes.

2 Cook the pancetta

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to the bowl of soaked bread; stir to combine.

Cook the pancetta
Assemble & bake the stuffing
3 Assemble & bake the stuffing
Transfer the stuffing to a medium baking dish. Arrange in an even layer. Bake 42 to 44 minutes, or until lightly browned and the stuffing is set and cooked through. Remove from the oven.
4 Fry the sage leaves & serve your dish

Meanwhile, wipe out the pan used to cook the pancetta. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a sage leaf sizzles immediately when added, add the sage leaves in an even layer. Cook, stirring occasionally, 2 to 3 minutes, or until dark green and crispy. Carefully transfer to a paper towel-lined plate and immediately season with salt. Serve the baked stuffing garnished with the fried sage leaves. Enjoy!

Fry the sage leaves & serve your dish
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