Pancetta Apricot Stuffing with a Brandy Pecan Glaze

By: Cassy Joy

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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

Pancetta Apricot Stuffing with a Brandy Pecan Glaze

Total Time 0:00 Yields 12 servings
0.0 rating

Ingredients

  • 1 loaf of Sprouted 100% Whole Grain Bread (I used the Ezekiel bread found in the frozen section – easier to cut once thawed a bit) – cut into 1/2 inch cubes
  • 6 ounces Diced Pancetta
  • 8 ounces Dried Apricots – cut into 1/4 inch pieces
  • 2 tablespoons Rosemary – finely diced
  • 2 Large Shallots –chopped
  • 6 Large Garlic Cloves – grated
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Brown Sugar – packed
  • 6 ounces Pecans – roughly chopped
  • 3/4 cup Calvados (or other Brandy)
  • 1 Stick Salted Butter
  • 2 cups Low Sodium Chicken Stock
  • Sea Salt & Cracked Pepper to Taste

Directions

  1. Turn the oven on broil and line two large baking sheets with aluminum foil.
  2. Toss the bread cubes with the shaved garlic, olive oil, some salt and pepper then place on the baking sheets.
  3. Broil for approximately 5 minutes, tossing every few minutes to be sure the bread toasts evenly.
  4. Reduce the oven temperature to 375 degrees. Set a 9x13 inch at 2 inch deep baking dish aside.
  5. In a sauté pan, crisp the pancetta. Add the shallots and cook until tender.
  6. Combine the croutons, pancetta/shallots, rosemary, and apricots. Pour this mixture into the baking dish and pat down so that it’s even.
  7. Pour the chicken stock overtop of this mixture.
  8. In a small saucepan, combine the butter, sugar, pecans, and brandy. Simmer until all ingredients are dissolved. Once finished, pour this mixture evenly over the rest of the stuffing in the baking dish.
  9. Cover with aluminum foil and bake for 30 minutes. Take the foil off and place back in oven for 10 more minutes.
  10. Serve and enjoy!!

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  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.