If you’re looking to change up your traditional stuffing this pancetta apple fennel brioche stuffing is just what you need! Buttery brioche bread mixed with sweet apples, fennel, dried cranberries, and salty pancetta.
I know we are super close to Thanksgiving but I have one more recipe just in case you’re doing some last-minute menu planning.
I actually forgot I made this stuffing because if 2020 has taught us anything it’s that I’m still not organized.
But let’s get over the fact that I almost forgot to post this recipe and get to talking about this AMAZING brioche stuffing!
It’s packed with salty pancetta, sweet apples, flavorful fennel, and buttery brioche bread.
While it’s not necessarily traditional it sure is delicious!
And if you have been following me for a long you know I LOVE making stuffing at Thanksgiving. Here are a few of my older recipes if you’re not sold on brioche stuffing!
- Bacon Corn Sourdough Stuffing
- Texas Toast Stuffing
- Potato Bread Sausage Cranberry Stuffing
- Chorizo Sheet Pan Stuffing
- Sourdough Kale Sausage Bacon Stuffing
- Pumpkin Cornbread Chicken Sausage Stuffing
- Sage and Cornbread Stuffing
Table of Contents
What is brioche bread?
Brioche bread is light, soft, and made with lots of eggs and butter and is just honestly one of the best types of bread ever.
It has a butter flavor with a super soft texture. I also used brioche bread in my Air Fryer French Toast Sticks and my Peach Topped French Toast!
Where can I buy brioche bread?
Nowadays you can typically find brioche bread in almost any grocery store.
I have seen it on a regular basis at both Trader Joe’s and Whole Foods.
If you cannot find brioche bread you can substitute it with challah bread or soft potato bread.
What is pancetta?
If you have never had pancetta you’re in for a real treat!
It’s basically a cured pork salumi.
It’s flavored with juniper berries, garlic, and rosemary, and tastes very porky in flavor.
In essence, it’s a lot like streaky bacon but without the smoky flavor.
Where can I buy pancetta?
I typically find pancetta in the deli section of the grocery store.
Sometimes it’s sold pre-packaged (sliced or chopped) near the other Italian packaged meats or you can find it freshly sliced in the deli.
If you’re buying your pancetta from the deli counter ask for it thick cut because it will dice up easier.
What is the best apple to use in this stuffing?
My personal favorite apple to use in this dish is a tart apple.
So, for me, that means Granny Smith.
Which is super easy to find and normally found year-round in most grocery stores.
If you can’t find Granny Smith or are looking for a less tart apple, you can substitute it with McIntosh, Cortland, or a Jonathon apple.
Do I have to toast my bread for stuffing?
In my opinion, YES!
Since you’re adding stock to the stuffing your bread will lightly soak up the bread and then when it cooks it will turn out perfectly moist without being soggy.
However, if you use soft fresh bread it will soak up the liquid and can turn out soft and soggy.
Pro tip: hate keeping chicken stock cartons in the pantry? I love keeping better than bouillon in my fridge! It means I can have all the stock I need on hand!
More stuffing recipes
- Love all things stuffing-related? Try my Bacon Corn Sourdough Stuffing.
- Want more garlic flavor in your stuffing? Try my Texas Toast Stuffing.
- Craving a sorta of traditional stuffing? Try my Potato Bread Sausage Cranberry Stuffing.
- Need an old-fashioned recipe? Try my Sage and Cornbread Stuffing.
Pancetta Apple Fennel Brioche Stuffing
Ingredients
- 6 cups brioche bread cut into 1/2 inch cubes
- 4 ounces diced pancetta
- 2 tablespoons unsalted butter
- 1-1/2 cups thinly sliced fennel
- 1 cup peeled diced tart apple
- 1 shallot peeled and thinly sliced
- 1 tablespoon minced fresh sage
- 2 teaspoons minced fresh rosemary
- 2 teaspoon minced fresh thyme
- 1 cup dried cranberries
- 1-1/2 cup chicken stock
- Kosher salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- On 1 or 2 rimmed sheet pans (depending on size) add cubed bread and spread out onto 1 layer.
- Add bread to the oven, cook for 5 minutes, toss, and brown for another 5 minutes or until the bread is toasted and lightly browned.
- Remove from the oven and set aside while you prepare the rest of the filling.
- Set a 12-inch skillet over medium-high heat.
- Add the pancetta to the skillet and cook for about 5 minutes or until the pancetta starts to render some of its fat.
- Add the unsalted butter to the skillet and after it melts add-in the sliced fennel.
- Cook for 5 minutes or just until it starts to soften.
- Add in the diced apple, shallots, sage, rosemary, and thyme.
- Stir together and saute for 5 minutes.
- In a large mixing bowl add sauteed vegetables, toasted bread, dried cranberries, and chicken stock.
- Stir together until well mixed.
- Taste, and season with the desired amount of kosher salt and black pepper.
- Add mixture to a 9×13 pan and add to the preheated oven.
- Bake for about 30 minutes or until the top is slightly browned.
- If the mixture starts to brown too quickly you can lightly cover the stuffing with foil.
Nutrition
Karen (Back Road Journal)
Monday 30th of November 2020
Your recipe sounds great and perfect to serve during this holiday season.