Pretzel Bread Stuffing with Pancetta and Apples
- 1 of 1 Spread 14 cups (10 to 12 large pretzel rolls) day-old pretzel bread, cut into 3/4-inch cubes, on a rimmed baking sheet. Bake at 350 degrees until dry but not toasted, stirring, 30 minutes. Meanwhile, heat 4 tbsp unsalted butter in a large skillet over medium. Add 3/4 lb finely chopped pancetta and cook until browned, 5 minutes. Reduce heat to medium-low and add 2 finely diced medium yellow onions, 4 finely diced ribs celery, 1 peeled and finely diced large carrot, and 4 roughly chopped cloves garlic. Cook until tender and onions are translucent, about 7 minutes. Add 1 1/2 cups diced Gala apples and cook until apples begin to soften, 3 minutes. Season with 1/4 tsp each salt and black pepper. In a large mixing bowl, combine bread cubes, pancetta mixture, 1/2 cup roughly chopped fresh parsley and 2 tbsp finely chopped fresh sage. In a glass measuring cup, combine 4 tbsp butter and 2 cups chicken broth and microwave until butter melts, 45 seconds. Whisk in 4 large eggs and 1 1/2 tsp salt. Pour mixture over bread cubes and gently fold with a spatula until completely coated. Let stand 15 minutes, folding halfway through. Add up to 1/2 cup broth, if needed. Spread mixture evenly in a 13 x 9-inch baking dish and bake at 350 degrees until heated through and bread is golden, 35 to 45 minutes.
Servings Per Recipe: 12
Per Serving: 3 g fiber, 940 mg sodium, 45 g carb., 11 g pro., 23 g Fat, total, 430 kcal cal.