Apricot Bread Stuffing for Roast Pork

• Meat

  • 5 oz Pancetta

• Produce

  • 1/2 cup Cranberries, dried
  • 1 1/2 cups Dried apricots
  • 1 cup Figs, dried
  • 2 tbsp Rosemary, Fresh
  • 1/4 cup Sage, fresh
  • 1 1/2 cups Shallots
  • 2 tbsp Thyme, fresh leaves

• Canned Goods

  • 1 cups Chicken stock, low sodium or no sodium

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 lb Sourdough bread

• Dairy

  • 5 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Brandy
  • 1 bottle White wine

Found on justalittlebitofbacon.com

Description

Directions

• Adjust the oven racks to the upper middle and lower middle positions. Preheat the oven to 200F. Spread out the cubed sourdough bread on two baking sheets. Dry the bread cubes in the oven for 20-30 minutes. Transfer the bread to a large bowl.
• Increase the oven temperature to 375F. Grease a large casserole dish.
• In a large saucepan, bring the white wine to a boil. Add the dried apricots, figs, and cranberries to the wine. Keep the wine at a boil until the wine is reduced to around 1 cup, about 15 minutes.
• While the wine is reducing, heat a skillet over medium heat and add the pancetta. Saute the pancetta for 5 minutes. Add 2 tablespoons of the butter. Once it is melted, add the shallots and salt. Saute for 5 minutes, or until the shallots are soft and translucent. Add the herbs and cook for 1 minute. Add the brandy and bring to a simmer.
• Take the wine mixture and the pancetta mixture and pour them both into the bowl with the bread cubes. Mix well. Add 1 cup of chicken stock. Check to see if the bread is sufficiently moistened. If not add a bit more chicken stock until the bread is no longer dry but not soggy. Transfer the stuffing to the prepared casserole dish and top with the remaining 3 tablespoons of butter.
• Cover the casserole dish and bake for 30 minutes. Then uncover the dish and bake for an additional 15 minutes. Remove the stuffing from the oven and let it sit for about 15 minutes before serving.

Nutrition