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Pancetta, Apple and
Onion Stuffing
1 (570 g) loaf
60% whole wheat bread 1
185 g pancetta or smoked ham, diced 6 oz
30 mL Western Family butter 2 tbsp
1 onion, diced 1
1 celery stalk, diced 1
175 mL celery tops, diced ¾ cup
6 apples, peeled & diced (about 5 cups/1.25 L)
250 mL fresh parsley, chopped, loosely packed 1 cup
30 mL fresh rosemary, chopped 2 tbsp
(or 10 mL/2 tsp dried)
 1.
Preheat oven to 350ºF (180ºC).
2. Slice bread
into cubes and place on a large baking sheet. Toast bread cubes in the
oven, stirring often. You may need to do this in two batches. Bread cubes
should measure about 14 cups (3.5 L). Place cubes into a 9 x 13 inch
(23cm x 32.5cm) baking dish; cover and refrigerate.
3. Place diced
pancetta in a skillet. Add butter, onion and celery and sauté until onion is soft. Add diced apples,
parsley and rosemary; cook together over medium heat just until slightly
warmed. Transfer to a bowl, cover and refrigerate until ready to use.
4. Refrigerate
until ready to bake near the end of the turkey's roasting
time. Spoon apple and pancetta mixture over bread cubes and fold together
until blended. To bake, drizzle with 1/2 cup water or turkey juice and
bake covered along with the turkey, during the fi nal 45 minutes of roasting.
Makes 8
cups (2 L).
Nutritional
analysis ½ cup (125 mL) serving:
Calories 172
Protein 5g
Carbohydrates 26g Fat 5g Fibre 3.8g
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