Pancetta, Fig, Sage and Swiss Chard Stuffing
This ultra-savory Pancetta, Fig, Sage and Swiss Chard Stuffing will add a uniquely Italian twist to your holiday table!
Ingredients
- 1 large loaf ciabatta or firm Italian bread, cubed and toasted (8 cups)
- Extra virgin olive oil
- 1 cup chopped yellow onion
- 4 ounces pancetta, cut into ¼-inch dice
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 2 tablespoons fresh sage leaves, slivered (or 2 teaspoons dried)
- 1 large bunch Swiss chard, stems removed and leaves chopped
- 1 cup black Mission figs, quartered
- 2 cups chicken stock or broth
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°.
- In a heavy skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the pancetta and herbs and cook until pancetta begins to crisp. Add the Swiss chard and sauté briefly until wilted. Stir in the figs and chicken stock and cook for 2 minutes longer.
- Carefully mix in the toasted ciabatta, making sure that the bread is evenly coated with the liquid.
- Transfer the stuffing to a greased baking dish. Drizzle the top with a little more olive oil. Cover tightly with foil and bake for 20 minutes. Remove the foil and bake 20 minutes longer, until the top is golden and crisp.
Notes
Tips for Success:
- Toast the ciabatta in advance so it has time to completely dry out.
- Cook the pancetta until it is nice and crisp in order to render the fat out into the other ingredients.
- The flavor of the Swiss chard works well in this recipe, but kale or mustard greens could also be used.
- If baking the stuffing in a pan, save some of the turkey pan drippings to pour over the top of the stuffing and add the flavor of the roasted bird!
Wine Pairings:
- The Cabert Pinot Grigio’s honeysuckle sweetness on the nose and hints of toasted bread and fresh lemon on the palate make for a dreamy combo with the herbaceous flavors and richness of this stuffing.
- The Costa di Bussia Barolo is a holiday showstopper with an elegant and earthy nose and plenty of black fig and roasted spice on the palate. The complex flavors of this fig and pancetta stuffing hold their own with this King of wines and the sage ties all of the balancing flavors together for a uniquely Italian holiday pairing.
Servings: 8