Pancetta Brioche Dressing
This creamy yet crunchy stuffing is the perfect side dish!
Make This Recipe
- 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
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.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||2 g|
|Dietary Fiber||1 g|