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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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Preheat the oven 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 (shaking the packet before opening), broth, mirepoix, and chopped rosemary. Season with salt and pepper. Add the baguette pieces and toss to thoroughly combine. Let soak at least 5 minutes.
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.
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!
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