Show Subscription Form




Pancetta Brioche Dressing Recipe
Pancetta Brioche Dressing Recipe photo by Taste of Home

Pancetta Brioche Dressing Recipe

Publisher Photo
I crave this creamy and crunchy stuffing every year. And I suspect my guests do, too. It's usually gone before the turkey! —Jamie Brown-Miller, Napa, California
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 16 servings

Ingredients

  • 16 cups cubed Brioche bread (about 1-3/4 pounds)
  • 2 cups diced red onions
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 cups chopped radicchio
  • 1-1/2 cups chicken broth
  • 5 ounces pancetta, diced
  • 2 eggs, lightly beaten
  • 2 tablespoons minced fresh rosemary
  • 1/4 cup crumbled Roquefort or blue cheese

Directions

  1. Spread bread cubes on a baking sheet. Bake at 400° for 6-8 minutes or until dried (do not brown); set aside.
  2. Meanwhile, in a large skillet, cook the onions, salt and pepper in oil over medium-high heat until onions begin to brown. Stir in radicchio; remove from the heat.
  3. In a large bowl, combine the bread cubes, radicchio mixture, chicken broth, pancetta, eggs and rosemary; gently toss. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 400° for 25-30 minutes or until golden brown. Yield: 12 cups (3/4 cup each).
Originally published as Pancetta Brioche Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p102

Reviews for Pancetta Brioche Dressing

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT