Apple and Pancetta Stuffing with Ciabatta Bread

Apple and Pancetta Stuffing with Ciabatta Bread ingredients

• 1 loaf ciabatta bread
• 2 tbsp olive oil
• 4 oz pancetta
• 3 tbsp unsalted butter
• 1 cup yellow onion
• 1 cup celery stalks
• 2 Granny Smith apples
• 1 tbsp fresh sage
• 1 tbsp fresh thyme
• 2 tbsp fresh parsley
• 1.5 cups chicken or vegetable broth
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper

How to make Apple and Pancetta Stuffing with Ciabatta Bread

1. Preheat your oven to 375°F (190°C). Spread the 1-inch ciabatta cubes in a single layer on a large baking sheet and toast for 10-15 minutes, or until lightly golden and dry. This step prevents the stuffing from becoming soggy.
2. In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium heat. Add the 4 ounces of diced pancetta and cook for 8-10 minutes, stirring occasionally, until crispy. Remove the pancetta with a slotted spoon and set aside, reserving the rendered fat in the pot.
3. Add 3 tablespoons of unsalted butter to the rendered pancetta fat in the pot. Once melted, add the 1 cup diced yellow onion and 1 cup diced celery. Sauté for 8-10 minutes until the vegetables are softened and translucent.
4. Stir in the 2 diced Granny Smith apples, 1 tablespoon chopped fresh sage, and 1 tablespoon chopped fresh thyme. Cook for another 5 minutes, allowing the apples to soften slightly and the herbs to become fragrant.
5. In a very large mixing bowl, combine the toasted ciabatta cubes, cooked pancetta, and the sautéed apple-vegetable mixture. Add the 2 tablespoons chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. In a separate small bowl, whisk together the 1.5 cups chicken or vegetable broth and 1 large egg. Pour this mixture over the bread and vegetable mixture, tossing gently until all ingredients are evenly moistened. Be careful not to overmix, which can compress the bread.
7. Transfer the stuffing mixture to the Dutch oven or a 9x13-inch baking dish. Cover the dish tightly with aluminum foil to retain moisture during the initial baking phase.
8. Bake for 30 minutes covered. Then, remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165°F (74°C).
9. Let the stuffing rest for 5-10 minutes after removing it from the oven before serving. This allows the flavors to meld and the stuffing to set slightly.

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