Printable Recipe: Pecan, Pancetta and Sausage Stuffing Recipe

Pecan, Pancetta and Sausage Stuffing Recipe

This sausage stuffing recipe is the perfect combination of earthiness and elegance. The pecans lend it a sweet crunch, while the pancetta gives it a wonderful smokey flavor. Can't find pancetta at your local store? Try this non-traditional turkey stuffing with fresh, smokey bacon, instead. It's wonderful either way.

Makes about 10 servings, or enough to stuff a 21-24 pound bird (with a little left over, most likely). To make this sausage stuffing recipe up ahead of time, prepare all the way up to step 14 and refrigerate (covered) up to 24 hours. Bring to room temperature before baking as directed. Bread cubes can be prepared one week ahead and sealed in a plastic bag, if desired.

This is one of those bread stuffing recipes that makes a moderately moist stuffing. If you like a little extra moisture in yours, add an extra 1/2 to 3/4 C. broth before baking.

Ingredients:
1 loaf (1.25 lbs.) country bread
1/2 lb. pancetta, chopped
1 lb. bulk pork sausage
3 med. onions, coarsely chopped
3/4 C. coarsely chopped celery
1/4. C. brandy
1 1/2 C. half and half cream
1 C. chicken or turkey stock
2 eggs
2 C. coarsely chopped toasted pecans
1/4 C. chopped Italian parsley
2 tsp. dried rubbed sage
1 1/2 tsp. dried thyme
3/4 tsp. dried rosemary
3/4 tsp. salt
1/2 tsp. freshly ground black pepper

Instructions: 1. Preheat oven to 350 degrees F.

2. Remove crusts from loaf of bread. Slice into cubes 1/2 to 3/4 inches. You should have about 8 C. of bread cubes.

3. In one layer, bake bread cubes until dry, about 25 to 30 minutes. Let cool.

4. Cook pancetta in a skillet over medium-high heat until crisp and cooked through. Scoop pancetta (leaving any fat behind) into a large mixing bowl. Set aside.

5. In the same skillet, crumble sausage. Saute until cooked through, about 8-10 minutes.

6. With a slotted spoon, scoop sausage out and add to bowl with pancetta. Discard all but 2 tbsp. of drippings from pan. (If you don't have enough drippings, add butter as needed).

7. Saute onions in drippings until tender, about 7 minutes. Add celery and saute about 3 minutes more.

8. Pour vegetables into mixing bowl with the pancetta and sausage.

9. Add brandy to the skillet, then return the skillet to the heat. Simmer over medium heat about one minute, scraping the bottom of the pan to loosen any burnt-on goodness. Pour brandy over veggies and meats in mixing bowl.

10. In a seperate mixing bowl, combine cooked, cooled bread cubes and half and half. Let soak about 15 minutes.

11. After the liquid has been absorbed, pour bread out into a strainer and press gently to remove any extra liquid. Discard extra liquid.

12. Stir soaked, strained bread into the meat/veggie mixture.

13. Stir in eggs, stock/broth, dried herbs, pecans, and salt and pepper. Mix well.

14. Transfer your sausage stuffing recipe mixture to a large buttered casserole dish.

15. Cover and bake in a pre-heated 375 degree (F) oven for 20 minutes.

16. Uncover and bake about 20 minutes more, until top and edges are crisp.