The contrast between the sweet figs and salty pancetta here provides deep, rich overall flavor. This is an excellent stuffing for roast turkey and regular chicken, too.
AuthorDenise Wright (Recipe used with permission from Workman Publishing Company.)
Ingredients
2tablespoonsunsalted butter
plus more for the baking dish
1small yellow onionchopped
6ouncespancettachopped into ¼-inch pieces
1teaspooncoarse salt
1½cupschicken broth
8ouncesblack Mission figscoarsely chopped
Finely grated zest and juice of 1 orange
2tablespoonsorange liqueursuch as
triple secor white wine (optional)
1tablespoonfinely chopped fresh sage
12sliceswhole wheat breadtorn or cubed and dried (6 to 8 cups)
2large eggslightly beaten (use if cooking the stuffing outside the bird in a baking dish)
Instructions
Melt the butter in a medium pan over medium-high heat. Add the onions, pancetta, and salt and cook, stirring occasionally, until the pancetta begins to render its fat, the onions become translucent with lightly caramelized edges, and a cheesy scent develops, 8 to 9 minutes. Add the broth and figs and bring to a boil, scraping the browned bits from the bottom of the pan. Remove from the heat and let stand for 10 minutes to plump the figs, stirring occasionally.
Add the orange zest and juice, liqueur (if using), and sage to the pan and stir to combine.Pour the contents of the saucepan over the bread pieces in a large bowl and stir until well combined. If using to stuff a bird, cool the stuffing and follow the cooking instructions for that recipe. If using as a dressing (or if you have extra after stuffing your bird), stir in the beaten eggs and transfer the mixture to a buttered 2½-quart baking dish. Cover with foil and bake at 350°F for 30 minutes. Remove the foil and continue baking until the top is golden brown and crispy, to 15 minutes more.