Yields8 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
SHARE:Print

Christmas Stuffing with Pancetta

Ingredients

 1 D’Orsogna Artisan Pancetta Rolled 100g
 1 Pane de Casa, unsliced
  cup Dried cranberries
 1 1 Lemon, rind finely grated, juiced
 1 Brown onion, chopped
 2 Garlic cloves, crushed
 2 Eggs, whisked
 1 tbsp Olive Oil
 1 tbsp Fresh thyme leaves

Method

1

Preheat the oven to 180 degrees and lightly grease a baking dish.

2

Add cranberries and lemon juice in a bowl and set aside.

3

In a frying pan, heat oil over medium heat. Add chopped onion and cook until soft then add D’Orsogna Pancetta. Once the pancetta starts to brown, stir in crushed garlic and transfer to another bowl to allow to cool.

4

Remove crust off the whole loaf of bread then cut or tear bread into small pieces. Add to the pancetta mixture along with soaked cranberries, lemon rind, egg and thyme.

5

Transfer mixture to the greased baking dish and bake for approximately 25 minutes until golden. Sprinkle thyme leaves on top and serve hot.

Ingredients

 1 D’Orsogna Artisan Pancetta Rolled 100g
 1 Pane de Casa, unsliced
  cup Dried cranberries
 1 1 Lemon, rind finely grated, juiced
 1 Brown onion, chopped
 2 Garlic cloves, crushed
 2 Eggs, whisked
 1 tbsp Olive Oil
 1 tbsp Fresh thyme leaves

Directions

1

Preheat the oven to 180 degrees and lightly grease a baking dish.

2

Add cranberries and lemon juice in a bowl and set aside.

3

In a frying pan, heat oil over medium heat. Add chopped onion and cook until soft then add D’Orsogna Pancetta. Once the pancetta starts to brown, stir in crushed garlic and transfer to another bowl to allow to cool.

4

Remove crust off the whole loaf of bread then cut or tear bread into small pieces. Add to the pancetta mixture along with soaked cranberries, lemon rind, egg and thyme.

5

Transfer mixture to the greased baking dish and bake for approximately 25 minutes until golden. Sprinkle thyme leaves on top and serve hot.

Christmas Stuffing with Pancetta