I am seriously elated that Thanksgiving is just over a week away. In preparation for the big day I’ve been giving a few of my favorite Thanksgiving dishes a little update. Last week I shared a recipe for a simple and oh-so flavorful Herb Roasted Artichoke which would make the perfect appetizer to the big meal and this week I have a super tasty twist on a classic; Herb Stuffing!
I’ve mentioned before that Persimmons are one of my favorite fall foods so I’m constantly looking for new ways to incorporate them into different recipes. They hold up really well when cooked and have a sweet and cinnamon-like taste and when paired with crispy pancetta it is out. of. this. world. The salty and sweet are a perfect compliment to each other and when mixed with tons of fresh herbs what you come out with is a seriously gourmet tasting stuffing.
Looking for other Persimmon recipes? Check out this Black Rice Salad with Persimmons, it would make a great Thanksgiving side dish!
Simple Herb Stuffing with Pancetta and Persimmons:
Prep it:
– 5 cups bread cut into 1″ pieces. I used 1/2 rosemary loaf and 1/2 ciabatta. I cut mine up the day before and left on a baking sheet to dry out. You can always toast it up in the oven the day of.
– 3 cups chicken broth plus more for re-heating
– 1/4 lb pancetta, cut into small pieces
– 3 persimmons, skins removed and cut into 1/2″ pieces
– 2 celery stalks, chopped
– 1 medium yellow onion, chopped
– 1/4 cup dried cranberries
– 1/4 cup parsley
– 2 tablespoons sage, chopped
– 2 tablespoons rosemary, chopped
– 2 tablespoons thyme, chopped
– 1 tablespoon salt
– 1/2 tablespoon pepper
– 1 egg
Make it:
– Pre-heat oven to 350 degrees. Grease a baking dish (mine is 10.5″ x 7.5″)
– In a sauce pan, heat up chicken stalk. Once heated add dried cranberries and turn heat off.
– In a large sauté pan, cook pancetta until crispy. Using a slotted spoon transfer to a plate.
– Using the same sauté pan (with the pancetta grease) sauté onion and celery, 1 teaspoon salt and 1/2 teaspoon pepper until translucent. About 5 minutes. Add in persimmons and sauté for another 3-5 minutes. Add all fresh herbs and mix.
– In a large bowl whisk the egg and slowly add the warm broth. Be sure to go slow, you don’t want to cook the egg. Add bread and toss, let the bread soak up the broth for about 10 minutes.
– Add in pancetta, onion, celery, persimmon and herbs and mix well.
– Add another teaspoon of salt and 1/2 teaspoon of pepper.
– Transfer to your prepared baking dish.
– Bake for 45-50 minutes or until the top is golden brown. You may need to add more liquid if you feel it is getting too dry.
– To re-heat add a splash of chicken broth and cover with aluminum foil and bake for another 15 minutes or until warmed through.
Enjoy!
