Sage, Porcini and Pancetta Stuffing
I was always a bit weird about stuffing as a kid… I mean, soggy bread? Totally gross. Eventually I figured out the top was a “safe zone” of crusty, salty goodness, and this really added to that with crispy pancetta and a few porcini mushrooms for a really rich flavor. Inspired by this recipe from the Food Network.
- 1 big loaf of ciabatta, cut into half in cubes
- 1 cup of chicken stock
- 3 tablespoons chopped dried porcini mushrooms, soaked in the stock
- 250g pancetta, chopped and fried until crispy
- 2 carrots, diced
- 2 onions, diced
- 1/4 cup chopped sage
- 1/2 cup grated parmesan
- 2 sticks of butter (sorry, arteries)
Melt half the butter to the pan and soften the onions. Add the carrots for 3-4 minutes, and then the sage and the rest of the butter until it melts. Add in the bread, stir, and then pour over the stock with the mushrooms. Add the pancetta and parmesan in, combine well, and pour into a casserole dish to bake at 200C / 375F for 20-30 minutes.