The Ultimate Thanksgiving Stuffing

Ingredients

• 8 tbsp butter (1 stick; divided, plus additional butter as needed to grease the baking dish)
• 8 oz pancetta (Cut into 1/4-inch dice)
• 2 yellow onions (Large; finely chopped)
• 3 carrots (Peeled and finely chopped)
• 4 celery stalks (Finely chopped)
• 2 tbsp fresh rosemary leaves (Chopped; approximately 4–5 sprigs)
• 4 garlic cloves (Chopped)
• 0.25 cup fresh Italian parsley leaves (Chopped)
• 1 lb day-old ciabatta bread (Cut into 3/4-inch cubes; ciabatta is essential because its firm structure prevents sogginess)
• 0.6667 cup Parmesan cheese (Freshly grated)
• 1 cup low-salt chicken broth (Begin with 1/2 cup and add only as needed; the bread should be moist but not soggy)
• 1 tsp salt (Plus more only if needed; pancetta, Parmesan, and broth may already be salty)
• black pepper (Freshly ground, to taste; use several grinds)
• 2 large eggs (Beaten to blend)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Butter a large baking dish and set it aside. Prepare a very large mixing bowl for combining the stuffing.

2. 2

   In a large skillet or Dutch oven, melt 4 tablespoons of the butter over medium heat. The butter should be fully melted but not browned.

3. 3

   Add the diced pancetta to the melted butter. Cook for 6–8 minutes, stirring occasionally, until it is crisp and golden.

4. 4

   Transfer the crisp pancetta to a bowl with a slotted spoon, leaving the rendered fat in the skillet.

5. 5

   Add the remaining 4 tablespoons of butter to the skillet. Once it has melted, add the chopped onions, carrots, and celery.

6. 6

   Cook the vegetables over medium heat for 10–12 minutes, stirring periodically, until softened and lightly caramelized. They should be tender and lightly golden rather than merely translucent.

7. 7

   Add the chopped rosemary, garlic, and parsley to the skillet. Cook for 1–2 minutes, stirring, until the herbs and garlic are fragrant.

8. 8

   Transfer the cooked vegetable mixture and the reserved pancetta to the very large mixing bowl.

9. 9

   Add the cubed ciabatta to the bowl. Toss until the bread, vegetables, and pancetta are evenly distributed.

10. 10

    Sprinkle in the grated Parmesan, 1 teaspoon of salt, and several grinds of freshly ground black pepper. Toss again so the seasoning is distributed throughout.

11. 11

    Slowly pour in 1/2 cup of the chicken broth while tossing gently. Add more broth a little at a time, up to approximately 1 cup total, until the bread is moist but still holds its structure. Do not saturate it.

12. 12

    Pour the beaten eggs over the moistened bread mixture. Fold gently with a spatula or large spoon until the eggs coat the ingredients evenly; they will bind the stuffing as it bakes.

13. 13

    Transfer the stuffing to the buttered baking dish and spread it into an even layer. Cover the dish tightly with foil.

14. 14

    Bake the covered stuffing at 350°F (175°C) for 30 minutes.

15. 15

    Remove the foil and continue baking for 10–15 minutes, until the top is golden brown and crisp.

16. 16

    Let the stuffing rest for 5 minutes before serving so it can set slightly.

Notes

Use ciabatta as specified; softer breads can become soggy. Adjust the broth gradually and be cautious with additional Parmesan, pancetta, or salt because all may contribute significant saltiness.

Nutrition per serving

• side dish
• Thanksgiving
• holiday
• baked
• stuffing
• savory
• pancetta