CORNBREAD STUFFING WITH PANCETTA AND SCALLIONS

Cornbread Stuffing with Pancetta and Scallions image

Provided by Martha Stewart

Time 1h20m

Yield Serves 8 to 12

Number Of Ingredients 11

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Classic Cornbread, cut into 1-inch pieces (12 cups)
5 tablespoons unsalted butter, plus more, softened, for brushing
1 bunch scallions, chopped, white- and light-green bottoms separated from dark-green tops
3 ounces chopped pancetta
2 celery stalks, chopped
Kosher salt and freshly ground pepper
2 cloves garlic, minced (1 tablespoon)
1 tablespoon fresh thyme leaves
1/3 cup dry white wine, such as Sauvignon Blanc
2 cups Simple Giblet Stock or store-bought no-sodium-added chicken stock
3 large eggs, lightly beaten

Steps:

Preheat oven to 300 degrees. Divide cornbread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 25 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
Melt butter in a large ovenproof cast-iron skillet over medium-high. Add scallion white and light-green parts, pancetta, celery, and 1 1/2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, thyme, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
Increase oven temperature to 375 degrees. Add scallion mixture to bowl with toasted cornbread. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Return to skillet. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with scallion greens sprinkled on top.