Pancetta and Fig Stuffing
- 1 loaf french or sourdough bread, cut in ½-1" cubes (about 9-10 cups)
- ¾ 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
- ¼ cup fresh parsley, chopped
- Salt and freshly ground pepper to taste
- ¾ 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.