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TG Stuffing
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<blockquote data-quote="Copabanana" data-source="post: 741705" data-attributes="member: 18958"><p><span style="font-size: 18px">Inspired by Caretoomuch I found this recipe. It sounds like just what you are looking for Nomad. </span></p><p><span style="font-size: 22px"></span></p><p><span style="font-size: 22px"><strong>Rosemary Focaccia Stuffing with Pancetta </strong></span></p><p></p><p></p><ul> <li data-xf-list-type="ul">Level: Easy</li> <li data-xf-list-type="ul">Total: 1 hr 30 min</li> </ul> <ul> <li data-xf-list-type="ul">Prep: 45 min</li> <li data-xf-list-type="ul">Cook: 45 min</li> </ul> <ul> <li data-xf-list-type="ul">Yield: 8 to 10 servings</li> </ul><p></p><p><a href="https://www.foodnetwork.com/recipes/food-network-kitchen/rosemary-focaccia-stuffing-with-pancetta-3364165.recipePrint" target="_blank"> </a> <a href="http://facebook.com/dialog/send?link=https://www.foodnetwork.com/recipes/food-network-kitchen/rosemary-focaccia-stuffing-with-pancetta-3364165&redirect_uri=https://www.foodnetwork.com/recipes/food-network-kitchen/rosemary-focaccia-stuffing-with-pancetta-3364165&app_id=582148248497951" target="_blank"> </a></p><p><span style="font-size: 15px"><strong>Ingredients </strong></span></p><p>1 stick unsalted butter, plus more for the baking dish</p><p></p><p>8 ounces pancetta, diced </p><p></p><p>1 onion, finely chopped </p><p></p><p>5 stalks celery, finely chopped </p><p></p><p>1/2 cup chopped sun-dried tomatoes (not oil-packed) </p><p></p><p>1 tablespoon chopped fresh sage </p><p></p><p>1 tablespoon chopped fresh thyme </p><p></p><p>Kosher salt and freshly ground pepper</p><p></p><p>Kosher salt and freshly ground pepper </p><p></p><p>4 cups low-sodium chicken or turkey broth </p><p></p><p>2 large eggs</p><p></p><p>1/2 cup chopped fresh parsley</p><p></p><p>6 cups 1/2 -inch stale rosemary focaccia cubes (about 10 ounces)</p><p></p><p>6 cups 1/2 -inch stale ciabatta bread cubes (about 10 ounces)</p><p></p><p>8 ounces fontina cheese, diced</p><p></p><p>2 tablespoons fat from the turkey drippings (or butter)</p><p></p><p>1/2 cup grated parmesan cheese (about 1 ounce)</p><p></p><p></p><p></p><p><span style="font-size: 15px"><strong> Directions </strong></span></p><ol> <li data-xf-list-type="ol">Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.</li> <li data-xf-list-type="ol">Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.</li> <li data-xf-list-type="ol">Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.</li> <li data-xf-list-type="ol">Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.</li> </ol><p><span style="font-size: 12px"><strong>Cook’s Note</strong></span></p><p>You can assemble this stuffing the day before - keep in the fridge until baking.</p></blockquote><p></p>
[QUOTE="Copabanana, post: 741705, member: 18958"] [SIZE=5]Inspired by Caretoomuch I found this recipe. It sounds like just what you are looking for Nomad. [/SIZE] [SIZE=6][B][/B] [B]Rosemary Focaccia Stuffing with Pancetta [/B][/SIZE] [LIST] [*]Level: Easy [*]Total: 1 hr 30 min [/LIST] [LIST] [*]Prep: 45 min [*]Cook: 45 min [/LIST] [LIST] [*]Yield: 8 to 10 servings [/LIST] [URL='https://www.foodnetwork.com/recipes/food-network-kitchen/rosemary-focaccia-stuffing-with-pancetta-3364165.recipePrint'] [/URL] [URL='http://facebook.com/dialog/send?link=https://www.foodnetwork.com/recipes/food-network-kitchen/rosemary-focaccia-stuffing-with-pancetta-3364165&redirect_uri=https://www.foodnetwork.com/recipes/food-network-kitchen/rosemary-focaccia-stuffing-with-pancetta-3364165&app_id=582148248497951'] [/URL] [SIZE=4][B]Ingredients [/B][/SIZE] 1 stick unsalted butter, plus more for the baking dish 8 ounces pancetta, diced 1 onion, finely chopped 5 stalks celery, finely chopped 1/2 cup chopped sun-dried tomatoes (not oil-packed) 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper 4 cups low-sodium chicken or turkey broth 2 large eggs 1/2 cup chopped fresh parsley 6 cups 1/2 -inch stale rosemary focaccia cubes (about 10 ounces) 6 cups 1/2 -inch stale ciabatta bread cubes (about 10 ounces) 8 ounces fontina cheese, diced 2 tablespoons fat from the turkey drippings (or butter) 1/2 cup grated parmesan cheese (about 1 ounce) [SIZE=4][B] Directions [/B][/SIZE] [LIST=1] [*]Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate. [*]Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat. [*]Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan. [*]Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes. [/LIST] [SIZE=3][B]Cook’s Note[/B][/SIZE] You can assemble this stuffing the day before - keep in the fridge until baking. [/QUOTE]
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