Basic Turkey Stuffing
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- 1 stick (4 oz) unsalted butter + extra for the dish
- 1 tablespoon extra virgin olive oil
- 2 medium sized onions
- 5 large sticks celery
- 4 oz Pancetta*
- 1/2 cup chopped pecans (unsalted, roasted)
- 1/4 cup fresh sage leaves, chopped finely
- 1-1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 cups chicken stock
- 4 tablespoons brandy (optional)
- 1 loaf crusty Italian bread
- * Bacon can be used as a substitute
- The night before, cut the loaf of bread into small cubes about a 1/2-inch square (or the size you prefer) and leave to go stale.
- Preheat the oven to 350 degrees F.
- Finely chop the onions and place in a medium sized bowl. Remove the ends of the celery including the leaves, cut lengthwise down the celery ribs and then chop to a small/medium size. Transfer the celery to the bowl with the onions.
- Melt the butter with the olive oil in a large saute pan over a medium-low heat. Add the onions, celery and salt to the melted butter mixture. Saute until the onions and celery are translucent.
- In a separate small non-stick pan, cook the pancetta until crisp. The pancetta should have enough fat to cook in it's own juices but if it starts to stick, add 1 teaspoon of extra virgin olive oil.
- Transfer the onion mixture and the pancetta into a large bowl and add the prepared bread cubes and remaining ingredients. Mix well to combine. Butter the sides of a large ovenproof dish - we use a large 9" x 16" glass lasagna dish.
- Pour the mixture evenly into the dish and cover loosely with aluminum foil. Cook for 30 minutes. After 30 minutes, increase the temperature to 375 degrees F, remove the foil, and cook for another 10 to 15 minutes uncovered until golden brown.
Make Ahead Tip
- This stuffing can be prepared and cooked earlier for the first part (30 minutes). Remove from the oven, and allowed to cool. Then reheat at the higher temperature for 15 minutes just before serving.