Stuffing Recipe

Toast the bread - Preheat the oven to 350˚F. Grease a 9x13 casserole dish then set aside. Set the bread on a large rimmed baking sheet and bake for 12-15 minutes or until fully dried out and crisp like croutons. If bread is fresher, it will take 5-10 minutes longer. Transfer to a large mixing bowl.*

Sauté the bacon - Heat a large skillet over medium heat and sauté the bacon until browned and crisp (if using pancheta, you’ll need to add some olive oil since it doesn’t release as much fat as bacon).. Remove the bacon with a slotted spoon and sprinkle it over the bread.

Sauté the veggies and herbs - Into the bacon grease, carefully melt in 8 Tbsp of butter, then add onion and celery, garlic, and rosemary, and sauté until onions are very soft, about 6-8 minutes, stirring often. Stir in the parsley, salt, and pepper, then pour the onion mixture over the bread crumbs and stir.

Add stock - Slowly add half of the chicken stock to the bowl and mix it all together. In a separate bowl, whisk together the remaining chicken stock and eggs, then pour over the bread mixture and toss everything until combined.**

Assemble and Bake - Transfer the mixture to your prepared 9x13 casserole dish, dot the top with the remaining 4 Tbsp of butter. Cover with foil and bake at 350˚F for 40 minutes, then uncover and bake until the top is crisp and golden brown, another 30-40 minutes.