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Pancetta Brioche Dressing

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
    12 cups (3/4 cup each)


  • 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 large eggs, lightly beaten
  • 2 tablespoons minced fresh rosemary
  • 1/4 cup crumbled Roquefort or blue cheese


  • Spread bread cubes on a baking sheet. Bake at 400° for 6-8 minutes or until dried (do not brown); set aside.
  • 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.
  • 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.
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