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The stuffing is being served right out of the iron skillet used to cook it.

Sun-Dried Tomato & Kale Stuffing with Pancetta

Hearty Italian bread and a colorful cast of ingredients make this a must-try classic holiday side. Try stuffing your Thanksgiving turkey or simply serve alongside your main beef, turkey or chicken entrèe.

INGREDIENTS

  • 6 ounces (1 1/2 sticks) butter
  • 4 stalks celery, trimmed & chopped
  • 4 shallots, diced
  • 1 (6.7-ounce) jar DeLallo Soffritto Sautéed Vegetable Cooking Base
  • 1 pound pancetta, diced
  • 1 (6.7-ounce) jar DeLallo Sun-Dried Tomatoes, drained & chopped
  • 1 large bunch kale, stems removed & leaves torn
  • 3 cups chicken broth
  • 10 cups coarsely torn Italian bread, dried overnight
  • 2 eggs, beaten
  • Salt and pepper to taste

DIRECTIONS

  1. Preheat oven at 350˚F. Grease a deep 3-quart casserole dish.
  2. In a large saucepan, melt 1 stick of butter. Cook celery and shallots, stirring often, until shallots are soft and golden brown, about 8 minutes. Add soffritto and cook for another 3-4 minutes. Add prosciutto, cooking for another 3 minutes. Next, stir in sun-dried tomatoes, kale and broth. Cook covered until kale is wilted, about 3 minutes. Salt and pepper to taste.
  3. Place torn bread in a large bowl. Mix in hot tomato and kale mixture with beaten eggs until bread is coated. Place stuffing in casserole dish. Drizzle with 1/2 stick of melted butter. Bake covered for 30-35 minutes. Turn heat up to 450˚F and bake for another 10 minutes, or until top becomes crisp and golden brown.

Sun-Dried Tomato & Kale Stuffing with Pancetta

Hearty Italian bread and a colorful cast of ingredients make this a must-try classic holiday side. Try stuffing your Thanksgiving turkey or simply serve alongside your main beef, turkey or chicken entrèe.