Best Bread Stuffing Recipe
The best-ever baked bread stuffing with pancetta & prunes! An irresistibly sweet-and-savory Thanksgiving stuffing recipe.
Ingredients
- 1 pound day-old bread (or fresh bread, toasted), chopped (455g)
- ½ cup butter (110g)
- 8 oz pancetta, diced (225g)
- 1½ cups yellow onion chopped (240g)
- 3 stalks celery, chopped
- 2 cloves garlic, chopped
- ½ cup Sunsweet® Amaz!n™ Prunes, chopped (3oz or 80g)
- ¼ cup parsley, chopped (15g)
- 1 Tbsp fresh sage, chopped
- 1 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme, chopped
- ¾ tsp salt
- ½ tsp pepper
- 2 cups chicken or vegetable broth (475mL)
- 2 eggs, whisked
Instructions
- Chop day-old bread into 1-inch pieces, so you have around 10 cups.
- Option: If using fresh bread, chop and then toast on low heat (225°F or 110°C) for 40 minutes.
- Preheat oven to 350°F (180°C).
- In a large skillet over medium heat, melt 1 Tbsp butter. Add pancetta and sauté until crisp and golden, around 8-10 minutes. Transfer pancetta to a large mixing bowl.
- In the same skillet, melt remaining butter. Add onions, celery, and garlic. Sauté until tender, around 8-10 minutes.
- Stir in chopped prunes and fresh herbs, cooking for another 1-2 minutes.
- Transfer mixture to bowl with pancetta. Add chopped bread, salt, and pepper, tossing to coat.
- Add broth to moisten. Whisk eggs, then mix into stuffing mixture.
- Transfer to a greased 13x9-inch casserole dish or glass baking dish.
- Cover with foil. Bake around 30 minutes, until heated through. Uncover and bake until top is crisp and golden, around 10-15 minutes more.
- Serve warm and enjoy!
- To store, cover dish with a lid or foil, or transfer stuffing to an airtight container. Store in the fridge for up to 1 week.
Nutrition
Serving: 1cup | Calories: 260kcal | Carbohydrates: 26g | Protein: 8g | Fat: 15g | Fiber: 4g | Sugar: 6g