Believe me, your family will be begging for seconds!

Pretzel Bread Stuffing with Pancetta and Apples

10-12 large pretzel rolls or 14 cups day-old pretzel rolls, cut into ¾ inch cubes

4 tbsp unsalted butter

¾ lb finely chopped pancetta

2 finely diced medium yellow onions

4 finely diced celery ribs

1 finely diced large carrot

4 chopped garlic cloves

1½ cups diced gala apples

¼ tsp. each salt and pepper

2 tbsp finely chopped fresh sage

2 cups chicken broth

4 eggs

½ cup chopped fresh parsley

1. Spread cubed pretzel rolls on a rimmed baking sheet. Bake at 350 degrees until dry but not toasted, stirring, 30 minutes.

2. Meanwhile, heat the butter in a  large skillet over medium heat. Add pancetta and cook until browned, 5 minutes. Reduce heat to medium-low and add onions, celery, carrots and garlic and cook until tender and onions are translucent, about 7 minutes. Add apples and cook until begin to soften, 3 minutes. Add salt and pepper.

3. In a large mixing bowl, combine bread, pancetta mixture, fresh parsley and sage.

4. In a glass measuring cup, combine butter and 2 cups chicken broth and microwave until butter melts, 45 seconds depending on the power of your microwave. Whisk in 4 large eggs and 1½ tsp salt. Pour mixture over bread and gently fold with a spatula until coated. Let stand 15 minutes, folding halfway through. Add up to ½ cup broth, if needed.

5. Spread mixture in a 13×9 inch baking dish and bake at 350 degrees until heated through and bread is golden, 35 to 45 minutes.

Carol White
Sunset Hills