Gluten Free Pancetta & Fig Stuffing
Servings: 8 people
Calories: 491kcal
Ingredients
- 8 tablespoons unsalted butter or dairy-free butter plus more for preparing the dish
- ½ pound pancetta thickly sliced (about ¼-inch thick) and cut into ¼-inch dice
- 3 leeks white parts only, cleaned and finely chopped
- 1 cup gluten-free chicken broth or more
- 8 ounces fresh figs stems removed and cut into ¼-inch dice
- 1 tablespoon fresh sage leaves measured then minced
- 1 18-ounce loaf gluten-free bread toasted
- 2 teaspoons poultry seasoning
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 large eggs lightly beaten
Instructions
- Preheat the oven to 350°F. Grease a 15x10-inch baking dish.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp and golden brown. Remove with a slotted spoon and drain on paper towels. Add 4 tablespoons butter and the leeks and cook until the leeks are tender, about 8 minutes. Add the chicken broth, figs, and sage and bring to a boil. Remove from the heat and let sit for 10 minutes.
- Tear or cut the bread into 1-inch pieces and place in a large mixing bowl. Add the poultry seasoning and pour in the chicken broth mixture and reserved pancetta. Stir to combine. Season to taste with salt and pepper. Stir in the eggs.
- Put the mixture into the prepared dish. Cut the remaining 2 tablespoons of butter into small pieces and dot over the top of the stuffing. Cover the dish with foil and bake for 30 minutes. Remove the foil and cook for another 15 minutes or until the top is golden brown and crispy.
Nutrition
Calories: 491kcal | Carbohydrates: 45g | Protein: 9g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 681mg | Potassium: 220mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1215IU | Vitamin C: 6.6mg | Calcium: 138mg | Iron: 1.7mg