Focaccia Bread Filling with Rosemary and Pancetta
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 479, total fat 33 G., saturated fats 17 G., proteins 18 G., carbohydrates 29 G., fiber 6 G., cholesterol 114 mg, sodium 730 mg, sugar 4 G.
Calories 479, total fat 33 G., saturated fats 17 G., proteins 18 G., carbohydrates 29 G., fiber 6 G., cholesterol 114 mg, sodium 730 mg, sugar 4 G.
This Italian-style bread stuffing, served with turkey, will be especially loved by cheese lovers—and therefore, most of your guests! Cubes of fontina cheese add a creamy texture to this focaccia-ciabatta casserole, while grated Parmesan creates a stunning golden crust. Plus, the garnish is infused with the wonderful aroma of herbs—rosemary, thyme, and sage—while sun-dried tomato slices add a pleasant sweetness. This stuffing can be assembled the night before, refrigerated, and baked just before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110g unsalted butter, plus extra for greasing the pan
- 220 g pancetta, diced
- 1 onion, finely chopped
- 5 stalks celery, finely chopped
- 1/2 cup chopped sun-dried tomatoes (not in oil)
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 4 cups low-sodium chicken broth or turkey broth
- 2 large eggs
- 0.5 cup chopped fresh parsley
- 6 cups stale rosemary focaccia, cut into 1-cm cubes (about 280 g)
- 6 cups stale ciabatta, cut into 1cm cubes (about 280g)
- 220 g fontina cheese, diced
- 2 tbsp rendered turkey fat (or butter)
- 0.5 cup grated Parmesan (about 30 g)
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Recipes with similar ingredients: ciabatta bread, focaccia bread, Fontina cheese, Parmesan cheese, sage, thyme, pancetta, bacon
Cooking the dish according to the recipe:
- Preheat oven to 190°C and grease a 3-quart baking dish with butter.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add the pancetta and cook, stirring, until golden brown, about 6 minutes. Transfer to a plate with a slotted spoon.
- Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt, and a pinch of freshly ground black pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable mixture, and fontina; toss to distribute evenly. Transfer to the prepared baking dish. Drizzle with the turkey baster (or scatter pats of butter over the top) and sprinkle with Parmesan.
- Cover the pan with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 30 minutes.
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