Ingredients
olive oil spray
12ozwhole wheat French bread,(9¼ oz, if dried), cut into small cubes
3ozpancetta,diced
1tbspunsalted butter
3shallots,minced
3large celery stalks,minced
⅔cupparsley,chopped
10sage leaves,fresh minced
¾tspBell’s Seasoning
¼tspsalt
1large egg,beaten
1¾cupschicken broth
Preparation
Let the bread sit overnight to harden. If the bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250 degrees F for about 30 minutes, stirring half way, until the bread is completely firm.
Increase the oven to 375 degrees F. Spray a non-stick muffin tin with oil.
Heat a large nonstick skillet over medium heat, cook the Pancetta for about 2 to 3 minutes, until browned and the fat renders.
Add the butter, then when melted add shallots, celery, parsley, sage, Bell’s seasoning, and salt, and cook on medium low for about 8 to 10 minutes, until soft.
Remove from heat and let cool a few minutes.
In a medium bowl, combine chicken broth and egg.
In a large bowl, add the bread and combine it with the sautéed vegetables.
Add the chicken broth and egg mixture and combine well. If the stuffing is too dry, add a little more broth or water until the right consistency for 10 minutes. Let it sit for 10 minutes.
Transfer the stuffing to the muffin pan. *
Bake uncovered for 25 minutes, or until golden.
Serve warm, and enjoy!
