PANCETTA BRIOCHE DRESSING

Pancetta Brioche Dressing image

Provided by Taste of Home

Time 40m

Yield 12 cups (3/4 cup each).

Number Of Ingredients 11

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 large eggs, lightly beaten
2 tablespoons minced fresh rosemary
1/4 cup crumbled Roquefort or blue cheese

Steps:

Spread bread cubes on a baking sheet. Bake at 400° 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. Sprinkle with cheese. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.

Nutrition Facts :