the ultimate thanksgiving stuffing
ciabatta pancetta stuffing
Long time no read people! I apologize for my absence on here, and hopefully want to talk more about it in the near future, but in the meantime I hope you’re enjoying the holiday months! It’s been a hard year to celebrate for many reasons both personal and uhh nationally, but at the very least we can drown out our sorrows in carby goodness.
I’m sharing my thanksgiving stuffing recipe because I’m telling you, I truly think this is the best stuffing recipe ever. We’ve been making this stuffing since I gained conciousness as a 4-year-old. I always bring this to every Friendsgiving or Thanksgiving funciton, and I have a yet to meet a person who doesn’t like it.
This recipe is adapted from the Giada De Laurentiis stuffing recipe on Food Network. I didn’t invent this recipe. I’m just trying to spread the gospel.
Ingredients
8 tablespoons (1 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
3 carrots, peeled and finely chopped
4 celery stalks, finely chopped
2 tablespoons (4-5 sprigs) chopped fresh rosemary leaves
4 garlic cloves, chopped
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes *
2/3 cup freshly grated Parmesan
~1 cup canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Notes
*you MUST use ciabatta bread. The firm structure of the bread prevents it from becoming too soggy and mushy.
feel free to adjust any of the other ingredients in this recipe as you see fit. be mindful of adding too much parmesean, pancetta, or broth as they may potentially make your stuffing too salty.
Instructions
Preheat the oven to 350°F (175°C)
In a large skillet or Dutch oven, melt 4 tablespoons of the butter over medium heat. Add the pancetta and cook until crisp and golden, about 6 to 8 minutes. Transfer the pancetta to a bowl using a slotted spoon, leaving the fat in the pan.
Add the remaining 4 tablespoons of butter to the pan. Once melted, stir in the onions, carrots, and celery. Cook until the vegetables are soft and lightly caramelized, about 10 to 12 minutes.
Stir in the rosemary, garlic, and parsley. Cook for another 1 to 2 minutes until fragrant.
Transfer the vegetable mixture and pancetta to a very large mixing bowl. Add the ciabatta cubes and toss until everything is evenly combined.
Sprinkle in the Parmesan, 1 teaspoon salt, and several grinds of black pepper. Toss again.
Slowly pour in the chicken broth, starting with 1/2 cup and adding more as needed. You may use about 1 cup in total. Toss gently. The bread should be moist but not soggy.
Pour the beaten eggs over the mixture and fold gently to coat everything evenly. The eggs help bind the stuffing as it bakes.
Transfer the stuffing to a buttered baking dish. Cover with foil and bake for 30 minutes. Remove the foil and continue baking for 10 to 15 minutes, until the top is golden and crisp.
Let the stuffing rest for 5 minutes before serving.