Pancetta and Sausage Stuffing Recipe

Pancetta and Sausage Stuffing Recipe Instructions

• 4 cups vegetable or meat broth
• 2 ½ cups white bread, cubed
• 3.5 oz. smoked bacon or pancetta
• 10.5 oz. sausage, Italian style
• 2 medium onions, chopped
• 1 celery stalk, chopped
• 1 garlic clove, chopped
• 3 tbsp. olive oil
• 1 cup mushrooms, sliced
• 1 cup fresh parsley
• salt and fresh ground pepper, to taste
• 1 green chili pepper, chopped

1. Heat the oven to 350°F.
2. Arrange the bread cubes in a baking pan or roasting pan and toast in the oven until golden.
3. Saute the bacon in a large pan until crispy and brown. Remove excess fat with paper towels and chop. Add the sausage to the same pan, saute until evenly cooked and browned on all sides - pinch with a fork to release all the juices and fat. Remove from pan and slice.
4. Toss out the fat from the pan and over low heat saute the onions, celery, garlic, and pepper with the olive oil about 6 to 8 minutes until the onion is translucent. Add mushrooms, cook another 3-4 minutes, then add in the bacon, sausage and broth. Bring to a boil and simmer 3 minutes. Remove from heat and add the bread crumbs and mix.
5. Switch oven to 375°F.
6. Transfer the mix to an oven pan and bake until golden, about 30 minutes. Garnish with parsley.