Rosemary Focaccia Stuffing with Pancetta Recipe

Name: Rosemary Focaccia Stuffing with Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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)

Servings: persons

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
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)

1
Preheat the oven to 375 degrees F and butter a 3-quart baking dish.
2
Melt 2 tablespoons butter in a large skillet over medium heat.
3
Add the pancetta and cook, stirring, until browned, about 6 minutes.
4
Remove with a slotted spoon and transfer to a plate.
5
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.
6
Cook, stirring, until the vegetables are tender, about 5 minutes.
7
Add the broth and bring to a boil, then remove from the heat.
8
Whisk the eggs and parsley in a large bowl.
9
Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined.
10
Transfer to the prepared baking dish.
11
Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
12
Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
13
Photograph by Ryan Dausch

1488

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 stick unsalted butter, plus more for the baking dish, 8 ounces pancetta, diced, 1 onion, finely chopped, 5 stalks celery, finely chopped, and more.

Yes, Rosemary Focaccia Stuffing with Pancetta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Focaccia Stuffing with Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions