Preheat oven to 400 F. Heat large skillet over medium heat; cook pancetta about 5 minutes, or until golden brown and lightly crisped. Stir in butter until melted. Cook celery, onion, apple, garlic, sage, thyme, rosemary, salt and pepper, stirring frequently, 8-10 minutes, or until vegetables soften. Let cool slightly. Stir celery mixture with bread; toss with broth until moistened. Transfer to buttered 9-inch square baking dish. Sprinkle with Parmesan and parsley. Cover with foil; bake 20 minutes. Remove foil; bake 10-15 minutes, or until set in center and golden brown on top. Let stand 5 minutes.
Servings: 8
Ingredients
- Butter for greasing pan
- 4 slices bacon cut into 1/2-inch pieces
- 1 large yellow onion chopped
- 4 ribs Dandy Celery diced (about 1 cup)
- 2 tablespoons minced fresh sage
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 garlic cloves minced
- 4 cups day-old cornbread cubed into 1-inch pieces or sliced bite-sized strips
- 2 1/2 cups reduced-sodium chicken broth
- 2 large eggs whisked
Instructions
- Preheat oven to 350 F. Grease 9-by-13-inch baking dish with butter.
- In medium skillet over medium heat, cook bacon until fat is rendered and bacon is crisp, about 5 minutes. Add onion and celery; cook until vegetables begin to soften, about 4 minutes. Add sage, thyme, salt, pepper and garlic; cook 30 seconds or until fragrant.
- In large bowl, add cubed cornbread pieces. Add onion and celery mixture to crumbled cornbread. Stir in chicken broth and eggs. Gently toss to combine until evenly moistened.
- Spoon into prepared baking dish and cover with foil. Bake 35-40 minutes until toasted on top and center is moist but not overly damp. Serve warm.