The flavor combination of this fig and pancetta stuffing from Mad Hungry Family is the perfect side dish for the holidays. The salty, fatty pancetta and sweet dried figs go together perfectly with the rest of the ingredients. While I was intimidated by holiday dishes in the past, this stuffing recipe was easy yet elegant. I feel proud to take to it my sister’s house this year.
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- 2 tablespoons unsalted butter, plus more for the baking dish
- 1 small yellow onion, chopped
- 6 ounces pancetta, chopped into ¼-inch pieces
- 1 teaspoon coarse salt
- 1½ cups chicken broth
- 8 ounces black Mission figs, coarsely chopped
- Finely grated zest and juice of 1 orange
- 2 tablespoons orange liqueur, such as triple sec, or white wine (optional)
- 1 tablespoon finely chopped fresh sage
- 12 slices whole wheat bread, torn or cubed and dried (6 to 8 cups)
- 2 large eggs, lightly beaten (use if cooking the stuffing outside the bird in a baking dish)
- Melt the butter in a medium pan over medium-high heat.
- Add the onions, pancetta, and salt and cook, stirring occasionally, until the pancetta begins to render its fat, the onions become translucent with lightly caramelized edges, and a cheesy scent develops, 8 to 9 minutes.
- Add the broth and figs and bring to a boil, scraping the browned bits from the bottom of the pan.
- Remove from the heat and let stand for 10 minutes to plump the figs, stirring occasionally.
- Add the orange zest and juice, liqueur or wine (if using), and sage to the pan and stir to combine.
- Pour the contents of the saucepan over the bread pieces in a large bowl and stir until well combined.
- If using to stuff a bird, cool the stuffing and follow the cooking instructions for that recipe. If using as a dressing (or if you have extra after stuffing your bird), stir in the beaten eggs and transfer the mixture to a buttered 2½-quart baking dish.
- Cover with foil and bake at 350°F for 30 minutes.
- Remove the foil and continue baking until the top is golden brown and crispy, to 15 minutes more.
A big thank you to Workman Publishing for sponsoring the giveaway and Weekday Supper! The participating bloggers were sent complimentary copies of Mad Hungry Family – 120 Essential Recipes to Feed the Whole Crew and will be compensated through Sunday Supper, LLC. As always, opinions are my own. Links to the book are affiliate links.
For the next two weeks, 10 Sunday Supper tastemakers will be sharing Mad Hungry Family recipes for Weekday Supper. Here’s the line up:
Monday – Straight-Talk Turkey from Family Foodie
Tuesday – HamJam Cheddar Puffs from Renee’s Kitchen Adventures
Wednesday – Chocolate Hazelnut Orange Potstickers from Grumpy’s Honeybunch
Thursday – Squash Gnocchi from Dizzy Busy and Hungry
Friday – Thanksgiving Leftover Pie from Meal Planning Magic
Monday – Fig and Pancetta Stuffing from My Life Cookbook
Tuesday – Yorkshire Pudding from A Kitchen Hoor’s Adventure
Wednesday – Buttery Spiced Poached Pears from April GoLightly
Thursday – Upside-down Apple Tart from Alida’s Kitchen
Friday – Princely Potatoes from Crazed Mom
And we’ll be giving away 10 copies to our readers as part of a social media campaign sponsored by Workman Publishers. Links to Mad Hungry Family are affiliate links.
Want to learn more about Mad Hungry Family and connect with Lucinda Scala Quinn aka LSQ?
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.
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