• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
IB ryestuffing_green2
Nutritional Information

Per serving

Calories:
320
Protein:
9 g
Fat:
11 g
Carbohydrates:
49 g

Credit
Recipe courtesy of Isabelle Boucher, www.crumbblog.com.

Serves: 8
Prep Time: 20 mins
Cook Time: 35 mins
  1. Preheat the oven to 375oF (175oC). Generously butter a 12-cup (3 L) casserole dish.
  2. In a large heavy-bottomed skillet set over medium-high heat, fry the pancetta until crisp and browned, about 5 minutes. Transfer to large bowl.
  3. Add the butter to the skillet. Once the butter is melted and foamy, add the celery, leek, garlic and sage, and sauté for 7-10 minutes or until the vegetables are soft and translucent. Season with salt and pepper.
  4. Scrape the vegetables into the bowl with the pancetta, and stir in the rye bread, prunes and parsley. Add the broth and egg, and stir until evenly combined.
  5. Spoon the stuffing into the prepared dish, and cover loosely with foil. Bake in preheated oven for 20 minutes, then remove the foil and bake for 10-15 minutes longer or until the top is well browned. Serve immediately.
Note: If your bread is very soft and fresh, arrange the cubes on a baking sheet and bake at 300oF (150oC) for 25-30 minutes or until dry and toasted. Set aside to cool.

Bon Appetit! Take a photo and share this recipe #FreshIdea