Pancetta Apricot Stuffing with a Brandy Pecan Glaze

Disclaimer: This post may contain affiliate links. Any purchases made through these links will result in a small commission for me (at no extra cost for you), but all opinions are my own. You can find our full affiliate disclaimer here

jump to recipe print

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!!

Pancetta Apricot Stuffing with a Brandy Pecan Glaze ingredients

garlic

Pancetta Apricot Stuffing with a Brandy Pecan Glaze ingredients

stuffing

Pancetta Apricot Stuffing with a Brandy Pecan Glaze ingredients

onions and bacon

Pancetta Apricot Stuffing with a Brandy Pecan Glaze ingredients

glaze

Brandy Pecan Glaze

Pancetta Apricot Stuffing with a Brandy Pecan Glaze

Pancetta Apricot Stuffing with a Brandy Pecan Glaze

[cft format=0]

Comments

Your email address will not be published. Required fields are marked *

  1. Lucas Nyreen says:

    That stuffing looks pretty incredible. I don’t think I would be able to not try it if it was at a Thanksgiving table.