Pancetta Apricot Stuffing with a Brandy Pecan Glazejump to recipe
AS SEEN ON the Today Show! NBC showcased this recipe as a creative stuffing idea for your Thanksgiving table on Sunday, November 6th.
This dish looks, tastes, and smells like the Feastful November Holiday – except with a deceivingly easy gourmet twist.
I pair the pancetta and apricot with a healthy dose of rosemary. For bread, I use sprouted wheat (the REAL whole grain) and made my own croutons by rolling them in shaved garlic and olive oil.
The brandy pecan glaze is made with Calvados (a French apple brandy), butter and brown sugar.
The crisp sweet crust makes this dish the perfect savory and sweet companion for any Thanksgiving table. If you happen to sneak away with leftovers, it makes a great breakfast alongside a pumpkin latte.
Enjoy and happy holidays!!