Thanksgiving Stuffing

November 06, 2015


¾ cup                   Pancetta (or bacon), diced

4 stalks                Celery, sliced

1 yellow               Onion, chopped

3 cloves               Garlic, chopped

1/3 cup                 Flat leaf parsley, chopped

1 Tbsp.                Fresh thyme, chopped

2 Tbsp.                Olive oil

1-2 tsp                 SplenDishes House Spice Blend (plus more if needed)

Pinch                    Crushed red pepper

1 cup                    Dry white wine

1-2 cups               Chicken stock

4 lg                       Croissants, torn into small pieces


Heat large sauté pan on medium high heat, add pancetta and sauté for 2-3 minutes, then add olive oil, onions, celery and garlic. Sauté until tender, about 3-4 minutes, then add parsley, thyme, SplenDishes House Spice Blend and crushed red pepper.

Stir in white wine, scraping bits from bottom of pan. Bring to a boil, then lower heat and simmer for 2-3 minutes. Remove from heat.

Place torn croissant pieces, in a greased 9”x13” baking dish, fold in pancetta/onion mixture, then fold in chicken stock, starting with 1 cup at a time, then continue to add more stock, until croissant mixture is just slightly wet. You want all the bread pieces to be soaked through, but not too soggy.

Taste mixture and season with additional salt, if needed.

Bake in 375 degree (f) oven for about 35-45 minutes, until top is golden and crusty.

Serves 4-6


This is an easy make-ahead dish! Prepare stuffing, up to the baking part), the day before your event, store in a sealed container (I use a large zip lock), then pull out 2 hours before serve time. Place in greased baking dish and keep covered on counter until ready to bake. Give yourself 45 minutes bake-time before you serve!

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