Pancetta and Sage Stuffing

Serves: 6-8
Prep Time: 50 minutes + drying overnight

Ingredients:

• 2 boxes of Original Cloudies
• 4 oz. diced pancetta (or thick cut bacon, diced)
• ½ large onion, finely diced
• 2 stalks celery, finely diced
• 2 carrots, finely diced
• 2 eggs
• 3 c. chicken broth
• 2 Tbsp. minced fresh sage
• 2 Tbsp. minced fresh thyme
• 2 Tbsp. minced fresh rosemary
• Olive oil
• 2 Tbsp. butter cut into 8 pieces, for dotting on top
• Optional: herbs for sprinkling over the top at the end

Directions:

1. Remove Cloudies from plastic and thaw on countertop overnight to begin drying.
2. Preheat oven to 300°. Lay cookie cooling racks inside rimmed baking sheets. Tear each Cloudie into 6-8 pieces, place on racks. Bake for 40-50 minutes until crispy. Remove from oven and turn the temperature to 375°.
3. Meanwhile, cook diced pancetta on stovetop for 8-9 minutes. Once golden brown, remove and place on paper towel.
4. Add 1-2 Tbsp. of olive oil to the pan drippings. Add diced onion, celery, carrots, and a pinch of salt to the pan, sauté until soft.
5. Remove from heat and add the minced sage, thyme and rosemary. Stir to mix.
6. Add chicken broth to a small saucepan, warm until simmering.
7. When ready to assemble: add the 2 eggs to a large mixing bowl and whisk. Add the sauteed veggies and slowly pour the warm broth into the eggs, stirring the entire time.
8. Add the dried Cloudies pieces, gently stir to combine with the egg/vegetable mixture.
9. Pour into a greased 3 qt. baking dish and top with the 8 pieces of butter. Cover with foil and bake at 375° for 45 minutes.
10. Remove foil and bake another 10-15 minutes until top is crispy.

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen