You may also like
Categories:
unsalted butter pancetta onion stalks celery tomatoes fresh sage thyme kosher salt low-sodium chicken eggs parsley Bread Fontina cheese turkey Parmesan cheese
Viewed: 52 - Published at: 8 years agoIngredients
- 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)
Method
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish.
- Melt 2 tablespoons butter in a large skillet over medium heat.
- Add the pancetta and cook, stirring, until browned, about 6 minutes.
- Remove with a slotted spoon and transfer to a plate.
- 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.
- Cook, stirring, until the vegetables are tender, about 5 minutes.
- Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl.
- Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined.
- Transfer to the prepared baking dish.
- Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
- Photograph by Ryan Dausch
