Pancetta Brioche Dressing Recipes

Steps:

• Special Equipment: 1 (6 to 8-ounce) decorative jar
• Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
• When ready to use shake well to combine.
• Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.

Steps:

• Allow the diced bread to sit out on sheet pans for several hours or overnight, until dried out.
• Preheat the oven to 500 degrees F.
• Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the canola oil and sprinkle with 1/2 teaspoon salt; mushrooms will be very coated. Divide the mushrooms between 2 sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside.
• Reduce the oven to 375 degrees F.
• In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and pancetta is golden brown. Remove from the skillet and set aside. Without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the apples, brown sugar, and 1/2 teaspoon salt. Cook until deep golden brown, 3 to 5 minutes.
• Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
• Return the skillet to medium heat (again, without washing) and add the chicken broth, thyme, turmeric, rosemary, the remaining 1/2 teaspoon salt, and pepper. Heat for a few minutes, and then set aside.
• Add the bread to a large bowl, and then add the browned pancetta, mushrooms, and apple/onion mixture (and any juices that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid, according to your taste.
• Check the seasonings at the end and add in the minced parsley. Pour into a large baking dish or iron skillet and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing).
• Preheat the oven to 450 degrees F. Heat 2 tablespoons shortening in an iron skillet, muffin pan, or other baking pan. Combine the cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, and egg. Add the baking powder and baking soda. Stir. Add the remaining 1/4 cup melted shortening, stirring constantly. Pour into the hot pan, smoothing the surface with a spatula. Bake until golden brown on top, 20 to 25 minutes.

Steps:

• Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
• Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
• In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Steps:

• Heat a saucepan over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour.
• Place cooled mixture into bowl, add mayonnaise and sour cream. Season with black pepper, to taste. Serve over iceberg wedges.

Steps:

• Arrange brioche pieces in a single layer on a rimmed baking sheet. Let them dry out overnight, or place them in a 200-degree oven for an hour or two. (They'll be ready when they feel stale to the touch but haven't taken on any color.)
• Heat oven to 375 degrees, and butter a shallow, 2-quart casserole or gratin dish. On a pot on the stove or in the microwave, melt 4 tablespoons butter. Put bread in the prepared baking dish and toss with melted butter. Bake until golden and toasted, 8 to 10 minutes. Let cool, then transfer toast to a large bowl. (Don't wash the baking dish; you'll use it again for the stuffing.)
• In a 12-inch skillet, melt remaining 4 tablespoons butter over medium heat. Stir in onion, celery, fennel and 1/2 teaspoon salt; cook until soft and just starting to brown, about 12 minutes. Stir in thyme and sage, and cook for 1 minute. Remove from heat and transfer to bowl with brioche. Gently fold in chestnuts and pepper and let cool.
• In a medium bowl, whisk together 1 1/2 cups stock, eggs, parsley and remaining 1 teaspoon salt. Fold gently into bread mixture, then scrape it all back into prepared baking dish. Drizzle on remaining 1 cup stock until the mixture is moist but not squishy; you may not need all the stock.
• Cover dish with foil and bake until lightly springy, about 25 minutes. Remove foil and continue to bake until golden brown, another 20 to 30 minutes.

Steps:

• Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
• Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

Steps:

• Preheat oven to 300 degrees. Divide cornbread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 25 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
• Melt butter in a large ovenproof cast-iron skillet over medium-high. Add scallion white and light-green parts, pancetta, celery, and 1 1/2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, thyme, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
• Increase oven temperature to 375 degrees. Add scallion mixture to bowl with toasted cornbread. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Return to skillet. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with scallion greens sprinkled on top.