Brioche and Pancetta Stuffing with Dried Apricots and Rosemary

Brioche and Pancetta Stuffing with Dried Apricots and Rosemary ingredients

• 1 loaf (approx. 12 cups) brioche bread, day-old, cut into 1-inch cubes
• 6 oz pancetta, diced
• 4 tbsp unsalted butter
• 1 large yellow onion, chopped
• 3 stalks celery stalks, chopped
• 3 cloves garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 0.75 cup dried apricots, chopped
• 2.5 cups chicken broth, low sodium
• 2 each large eggs, lightly beaten
• 0.75 tsp sea salt
• 0.5 tsp freshly ground black pepper

How to make Brioche and Pancetta Stuffing with Dried Apricots and Rosemary

1. Preheat your oven to 350°F (175°C). Spread the 12 cups of brioche bread cubes onto a large baking sheet and toast for 10-15 minutes, until lightly golden and dry. This prevents the stuffing from becoming soggy.
2. In a large skillet, cook 6 ounces diced pancetta over medium heat until crispy and golden, about 8-10 minutes. Remove the pancetta with a slotted spoon and set aside, reserving 2 tablespoons of the rendered fat in the skillet.
3. Add 4 tablespoons unsalted butter to the skillet with the reserved pancetta fat. Once melted, add 1 large chopped yellow onion and 3 chopped celery stalks. Sauté for 8-10 minutes, until the vegetables are softened and translucent.
4. Stir in 3 minced garlic cloves, 1 tablespoon chopped fresh rosemary, and 1 teaspoon chopped fresh thyme. Cook for another 1-2 minutes, until fragrant, being careful not to burn the garlic.
5. In a very large mixing bowl, combine the toasted brioche cubes, cooked pancetta, sautéed vegetable mixture, and 3/4 cup chopped dried apricots. Toss gently to combine all the ingredients evenly.
6. In a separate bowl, whisk together 2.5 cups chicken broth, 2 lightly beaten large eggs, 3/4 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Pour this liquid mixture over the bread mixture in the large bowl.
7. Gently fold the stuffing until all the bread cubes are moistened. Transfer the stuffing into a 9x13 inch baking dish, ensuring it is spread evenly.
8. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. This allows the stuffing to steam and become moist internally.
9. Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and crispy. An internal temperature of 165°F (74°C) indicates it is fully cooked.
10. Let the stuffing rest for 5-10 minutes before serving hot, which helps it set and makes for easier scooping.

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