Pancetta and Fig Stuffing
1 loaf french or sourdough bread, cut in 1/2-1" cubes (about 9-10 cups)
3/4 cup chopped walnuts
1 stick butter
2 cloves garlic, smashed with flat edge of knife, then minced
2 cups yellow onion, diced medium sized
6 ounces Pancetta, chopped (bacon may be substituted)
1 teaspoon each fresh rosemary, thyme and sage, chopped finely
2-3 cups turkey or chicken broth
1/4 cup fresh parsley, chopped
Salt and freshly ground pepper to taste
3/4 cup dried figs
Preheat oven to 375 degrees.
Spread bread onto 2 large baking sheets. Place in oven for 20 minutes until some parts of the bread are golden. Remove from oven and put into a large mixing bowl. Place walnuts on one of the baking sheets and toast in over until lightly browned, about 10 minutes.
In sauté pan, sauté pancetta over medium heat until slightly browned. Add garlic and onion. Sauté until transluscent. Add herbs and cook 1 minute more. Set aside.
Pour into mixing bowl with bread and stir well to combine. Add broth slowly until desired consistency. If you are stuffing a turkey, you will want the bread a little drier so it can soak up the turkey juices while cooking. Add parsley. Salt and pepper to taste. Stir in walnuts and figs.
Place into a 9" x 13" baking dish (or stuff turkey) and bake for 20 to 30 minutes until lightly golden.