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You’ll Be Thankful for This Ciabatta Pancetta Stuffing Recipe

When it comes to Thanksgiving staples, are you a hard-core traditionalist, or are you always up for trying a little something new? My family tends to do a mix of both — we’ve always got a few of the same old favorites, but we’re not opposed to trying something new and delicious now and again.
This modern take on one of Thanksgiving’s most classic dishes is one I suspect a lot of you will want to try, if not for Thanksgiving itself, perhaps for another feast! You can watch how this stuffing recipe is made in a nifty video from our pals at Grokker (and there’s more where that came from!), or get the written out version below.

Ciabetta Pancetta Stuffing

Ciabatta Pancetta Stuffing
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 1 loaf, approximately 1 lb., ciabatta bread (day old)
  • ¾ stick butter
  • 6 ounces pancetta, diced (substitute: bacon)
  • 2 small onions (or 1 large), diced
  • 2 pears (bosc or Bartlett), diced
  • 3 celery ribs, diced
  • 2 garlic cloves, minced
  • 2-3 thyme sprigs
  • 1 cup, store bought chestnuts roasted, peeled, & quartered
  • ½ cup dried cranberries
  • 2 eggs, lightly beaten
  • 3 cups chicken stock
  • chopped parsley for garnish
  • 1 cup of white wine
  1. Preheat oven to 375°F.
  2. Slice or tear ciabatta bread into 1-inch cubes. Set aside in large mixing bowl.
  3. Dice pancetta. Melt butter in a pan over medium-high heat and cook the pancetta to a crisp. Set pancetta aside, leaving pancetta fat in pan. Over medium heat sauté garlic, onions, and celery, when your onions look translucent add pears and thyme sprigs. Season with salt and pepper to taste.
  4. Add white wine and let it reduce to cook out the wine flavor. Mix in chopped chestnuts, dried cranberries, and crispy pancetta bits. Season with salt and pepper to taste. Once all of the ingredients have been well mixed together, remove from heat.
  5. Add the pan mixture into the cubed ciabatta, add chicken stock and beaten eggs. Give it a good mix.
  6. Transfer mixture to casserole pan, bake 30 minutes or until top of stuffing is toasted and golden. Sprinkle with chopped parsley, and serve.

Is there a traditional Thanksgiving food you wouldn’t dream of changing up? We’ve switched up how we make our turkey with great success, so I don’t think I’d say anything is off the table. —Kristen

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