Pancetta Brioche Dressing

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Pancetta Brioche Dressing
Prep Time
15 min
Cook Time
25 min
12 servings
Recipe by: Taste of Home

This creamy yet crunchy stuffing is the perfect side dish!


  •  16 cups cubed Brioche bread (about 1-3/4 pounds)
  • 2 cups diced red onions
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 cups chopped radicchio
  • 1-1/2 cups chicken broth
  • 5 ounces pancetta, diced
  • 2 Eggland's Best Eggs (large), lightly beaten
  • 2 tablespoons minced fresh rosemary
  • 1/4 cup crumbled Roquefort or blue cheese


Serving Size
1 serving
6 g
  Saturated Fat
2 g
45 mg
522 mg
6 g
Dietary Fiber
1 g
6 g

Spread bread cubes on a baking sheet.

Bake at 400°F for 6-8 minutes or until dried (do not brown); set aside. 

Meanwhile, in a large skillet, cook the onions, salt and pepper in oil over medium-high heat until onions begin to brown.

Stir in radicchio; remove from the heat. 

In a large bowl, combine the bread cubes, radicchio mixture, chicken broth, pancetta, eggs and rosemary; gently toss.

Transfer to a greased 13-in. x 9-in. baking dish and sprinkle with cheese.

Bake, uncovered, at 400°F for 25-30 minutes or until golden brown. 

Filed Under: Breakfast and Brunch, Side Dish

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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