Pancetta & Sage Stuffing
  • 1 loaf of white bread (about 1 lb), cubed (approx 6-1/2 cups)
  • ½ lb pancetta, diced
  • 1 cup yellow onion, diced (about 1 medium yellow onion)
  • 3 celery stalks, thinly sliced
  • 1 green onion, chopped
  • 5 large fresh sage leaves, chopped
  • 1 cup low-sodium chicken or beef stock
  • 2 eggs, lightly beaten
  • Salt
  • Pepper
  1. Preheat the oven to 300 degrees F.
  2. Butter a round or square baking dish and set aside.
  3. Spread bread cubes out in a single layer on two sheet pans and bake for 10 minutes, or until barely toasted. Remove and set aside.
  4. In a large saute pan, cook your pancetta over medium-high heat until slightly browned and crispy (about 5-7 minutes), stirring frequently.
  5. Scoop crisped pancetta onto paper towels to drain. Leave the pancetta grease in the pan.
  6. Bring heat down to medium and add your diced onion, celery, and green onion. Season with salt/pepper to taste, and cook until all your veggies are softened and translucent (about 10 minutes).
  7. Stir in the chopped sage, and cook just until fragrant.
  8. Turn off the heat and add your crispy pancetta back into the pan, along with your toasted bread cubes and chicken/beef broth. Toss mixture to moisten bread cubes.
  9. Taste mixture again and then season with more salt/pepper to taste (if needed).
  10. Pour lightly beaten eggs over the mixture and stir until everything is uniformly coated.
  11. Spoon stuffing mixture into your prepared baking dish.
  12. Bake for about 60 minutes, until top is browned.
  13. Serve warm.
  14. Enjoy!
Recipe by Just Putzing Around the Kitchen at