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rosemary focaccia stuffing with pancetta

4.8

(4)

www.foodnetwork.com
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Prep Time: 45 minutes

Cook Time: 45 minutes

Total: 1 hours, 30 minutes

Servings: 9

Ingredients

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Instructions

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Step 1

Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.

Step 2

Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.

Step 3

Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.

Step 4

Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

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