ROSEMARY FOCACCIA STUFFING WITH PANCETTA

Rosemary Focaccia Stuffing with Pancetta image

Provided by Food Network Kitchen

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

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1 stick unsalted butter, plus more for the baking dish
8 ounces pancetta, diced
1 onion, finely chopped
5 stalks celery, finely chopped
1/2 cup chopped sun-dried tomatoes (not oil-packed)
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
4 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
6 cups 1/2 -inch stale rosemary focaccia cubes (about 10 ounces)
6 cups 1/2 -inch stale ciabatta bread cubes (about 10 ounces)
8 ounces fontina cheese, diced
2 tablespoons fat from the turkey drippings (or butter)
1/2 cup grated parmesan cheese (about 1 ounce)

Steps:

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