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Pancetta and Leek Stuffing

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Crispy edged, buttery stuffing flecked with leeks and pancetta is the ultimate Thanksgiving side. Fresh herbs, sweet onion, softened leeks elevate this simple side to star status.
Pancetta and Leek Stuffing

Stuffing IS Thanksgiving for me. I mean I love the turkey, the potatoes and all the sides. But Thanksgiving just isn’t Thanksgiving without stuffing.

I remember being a kid and watching my mom prepare for Thanksgiving. We always used my grandmother’s china, the rose colored wine glasses, and special dishes for the Waldorf salad and crudité. The sweet potatoes were candied, the potatoes smashed, and the gravy never lumpy.

But when it was time to make the stuffing, she enlisted my brothers and me to help. We were instructed to wash up before sticking our hands into the big bowl to mix the toasted bread cubes with the onions, celery, and stock. This was always my favorite part of the prep. I loved squishing the bread between my fingers and scooping it into the buttered baking dish.

Pancetta and Leek Stuffing

When it came time to eat, my plate was always fifty percent stuffing covered of course with a big ladle of gravy. I kept careful watch over that dish throughout the meal, always hoping that our guests filled up on the beans and squash so there would be enough for leftovers the next day.

The stuffing that I grew up on is the base for this recipe today. I’ve tried different versions over the years (and thoroughly enjoyed most of them), but this is my favorite. I’ve tweaked our family favorite by adding pancetta, leeks and fresh, flavorful herbs instead of dried.

I like to add enough stock so the stuffing stays moist inside then drizzle the top with butter to get those crispy edges and top as it bakes. This recipe will easily serve eight, but don’t be afraid to make an extra pan if you have a stuffing-happy crowd or love the leftovers as much as me.

I’m looking forward to a big scoop of this stuffing on my plate this year. And I’ll be spooning it right onto my Grandma’s china as those dishes now grace my table. I love blending the traditions of my youth with the new traditions my family has created. This stuffing is a great example of that. You can taste the memories but welcome the updates. And the best news is there’s room for all of them on the Thanksgiving table.

Tips for success

  • Great news if you’re a planner! This stuffing is best prepped a day in advance, wrapped, and refrigerated before baking. This allows the flavors to come together. Bring to room temperature before baking.
  • Toasting the bread is key for the texture of the stuffing. Don’t skip this step!
  • Don’t add all the stock at once. Add about 2 cups and give it a good stir. The mixture should be wet, but not soaking. If the bread is still dry, add more stock.
  • Fresh herbs add so much flavor to the stuffing. Don’t substitute dried if you can help it.
Pancetta and Leek Stuffing
4.27 from 19 votes
Pancetta and Leek Stuffing baked in a rectangle pan with crispy, buttery edges. The pan is placed on a autumn napkin, with a serving spoon and herbs alongside.
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Pancetta and Leek Stuffing
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

Crispy edged, buttery stuffing flecked with leeks and pancetta is the ultimate Thanksgiving side. Fresh herbs, sweet onion, softened leeks elevate this simple side to star status.

Course: Side Dish
Cuisine: American
Keyword: dressing, stuffing
Servings: 8 Servings
Calories: 344 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 1 lb rustic Italian bread, cut into 3/4 – 1 inch cubes
  • 4 oz pancetta, diced
  • 1 1/2 lbs leeks, about 3 large, thinly sliced and washed thoroughly
  • 4 celery ribs, cut into 1/4 inch slices
  • 1 large sweet onion, (Vidalia) diced
  • 1 Tbsp chives, minced
  • 1 Tbsp sage, minced
  • 1 Tbsp thyme, minced
  • 3 eggs, slightly beaten
  • 2 – 2 1/2 cups turkey or chicken stock
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 Tbsp unsalted butter, melted
Instructions
  1. Preheat the oven to 350 degrees.

  2. Spread the bread cubes on a large sheet tray. Toast in the oven for 10-15 minutes until just crisp, stirring the cubes so they toast evenly.

  3. Raise the oven temperature to 375 degrees.

  4. Cook the pancetta in a nonstick skillet over medium/high heat until crisp. Remove to a paper towel lined plate and reserve pan drippings in the skillet. Set aside.

  5. Return the pan to the burner and add the leeks, celery, and onion and cook over medium/high heat until golden and soft, about 10-15 mins.

  6. In a large bowl combine the bread, cooked leek mixture, herbs, eggs, stock, pancetta, salt, and pepper. Start with 2 cups stock, then add a little more if cubes are too dry. Stir well to combine.

  7. Coat a 9×13 inch pan with cooking spray and spread stuffing evenly in the pan and drizzle with the melted butter. Cover with foil.
  8. Bake for 30 mins, then remove foil and bake for an additional 15 minutes.
Recipe Notes
  • Great news if you’re a planner! This stuffing is best prepped a day in advance, wrapped, and refrigerated before baking. This allows the flavors to come together. Bring to room temperature before baking.
  • Toasting the bread is key for the texture of the stuffing. Don’t skip this step!
  • Don’t add all the stock at once. Add about 2 cups and give it a good stir. The mixture should be wet, but not soaking. If the bread is still dry, add more stock.
  • Fresh herbs add so much flavor to the stuffing. Don’t substitute dried if you can help it.
Nutrition Facts
Pancetta and Leek Stuffing
Amount Per Serving
Calories 344 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 82mg27%
Sodium 1029mg45%
Potassium 413mg12%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 9g10%
Protein 11g22%
Vitamin A 1800IU36%
Vitamin C 14.5mg18%
Calcium 163mg16%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
10

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  6. Lu says

    I am very excited to try this recipe for Thanksgiving! This will be the first time I am using real bread instead of the packaged stuff. lol I do have a question though, should I remove the crust of the bread? Thank you!

    Reply

  10. Lu says

    5 stars
    I have a little confession: This was the first time I used real bread in a stuffing recipe. OMG, your recipe ROCKED! It was crispy on top and moist through and through. I am so glad I tried it! Many Thanks!

    Reply

  11. Emily says

    5 stars
    Cathy! You remind me about the childhood staying beside parents when every my Thanksgiving has the appearance of them. But since I have a new small family, rarely I have time to back home to eat a holiday dinner together with them. So regretful! This Thanksgiving I also cook turkey but I haven’t made a dish of stuffing! Oh my god I seem to forget it! I think I will back home to visit my parent this Christmas and present them, of couse my husband and children as well this pancetta and leek stuffing! Thanks for your recipe!

    Reply

  13. Eddie says

    5 stars
    I had leeks and pancetta in the fridge and wanted to make stuffing out it – to use it all up. So I googled and found this recipe. Made it for Thanksgiving. Was so yummy. I did add granny smith apples – cause that is our tradition – but it was so helpful to have this game plan – and it was delicious.

    Reply
4.27 from 19 votes (14 ratings without comment)

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