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4.36 from 14 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.
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
  • 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
  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 9x13 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.