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.
- 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
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Preheat the oven to 350 degrees.
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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.
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Raise the oven temperature to 375 degrees.
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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.
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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.
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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.
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Coat a 9x13 inch pan with cooking spray and spread stuffing evenly in the pan and drizzle with the melted butter. Cover with foil.
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Bake for 30 mins, then remove foil and bake for an additional 15 minutes.
- 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.