This Pancetta & Cranberry Stuffing recipe is classic holiday recipe with a twist. I’d love to hear how you like it.
Ingredients
8 Tbsp Ghee or butter
1/2 pound pancetta diced
1/2 cup dried or fresh cranberries(unsweetened)
1/2 cup chopped celery
1 cup chicken broth
1 Tbsp thyme fresh (diced) or dried
1/2 tsp sea salt
1/2 tsp pepper
4 leeks chopped
1 large gluten-free loaf, cut into 1/2″ pieces
Directions
Preheat oven 350 degrees. Grease a 9×12-inch baking dish.
In a large skillet cook diced pancetta until lightly crisp. Remove and set aside. Add 4 Tablespoons Ghee, leeks and celery stirring until lightly cooked. Add broth, seasonings and cranberries stirring, around 5 minutes. In a large bowl add toasted bread, cooked ingredients, pancetta and remaining 4 Tbsp Ghee(softened or melted). Mix well. Bake covered in 9×12-inch 30 minutes, remove the lid and bake remaining 10 minutes or until lightly brown.
