Williams Sonoma ciabatta stuffing with pancetta and leeks

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Toast the ciabatta

Heat the oven to 375°F.

Cut or tear the ciabatta into ½-inch cubes.

On a sheet pan, drizzle the ciabatta with 2 tablespoons oil, season with salt and pepper, and toss to coat. Spread in an even layer and toast in the oven until lightly golden, 15 to 20 minutes.
While the ciabatta toasts, prepare and cook the vegetables and pancetta.

Prep the vegetables

Trim the root ends from the leeks; cut the leeks in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the leeks in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leeks from the surface of the water and pat dry.
Scrub or peel the carrots and trim off the ends; cut the carrots lengthwise into quarters, then crosswise into ¼-inch pieces.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.

Cook the pancetta and vegetables

In a large frying pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate. Spoon off all but 1 teaspoon fat from the pan.
In the same pan, warm the 2 tablespoons butter or 2 tablespoons oil over medium heat until hot but not smoking. Add the leeks, carrots, and garlic, season with salt and pepper, and cook, stirring occasionally, until tender, 5 to 7 minutes.
While the vegetables cook, prepare the remaining ingredients.

Prep the remaining ingredients

Trim the root ends from the scallions; thinly slice the scallions.
Strip the thyme leaves from the stems.

Assemble and bake the stuffing

Lightly grease a large baking dish with butter or oil.

In a large bowl, combine the toasted ciabatta, pancetta, leek mixture, scallions, thyme, chicken broth, and milk. Season with salt and pepper and stir gently to combine. Transfer the stuffing to the prepared baking dish, cover with foil, and bake for 40 minutes. Remove the foil and continue to bake until crisp and golden on top, about 20 minutes longer. Remove from the oven and let stand for 5 minutes before serving.

Serve

Set the ciabatta stuffing on the table and invite guests to help themselves, or transfer the stuffing to a serving bowl or individual plates and serve.

Image Credit: Colin Price for Sunbasket.

Williams Sonoma ciabatta stuffing with pancetta and leeks

Name: Williams Sonoma ciabatta stuffing with pancetta and leeks
Cook time: 90 min
Yield: 2
Ingredients: 4 ciabatta rolls; 3 leeks; 2 carrots; 2 or 3 cloves peeled fresh garlic; 6 ounces diced pancetta; 2 tablespoons unsalted butter (optional); 6 scallions; 2 sprigs fresh thyme; 1 cup chicken broth; 1 cup milk

2 Servings, 300 Calories/Serving

90 Minutes

A collaboration with Williams Sonoma, our Thanksgiving stuffing is almost as instant as the kind from a box, but far more delicious. Just 20 minutes of prep, and you can sit back and enjoy your family's new favorite. Five percent of all proceeds from our Thanksgiving sides will be donated to ChefsGiving, benefiting fire relief efforts in Northern California.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

4 ciabatta rolls
3 leeks
2 carrots
2 or 3 cloves peeled fresh garlic
6 ounces diced pancetta
2 tablespoons unsalted butter (optional)
6 scallions
2 sprigs fresh thyme
1 cup chicken broth
1 cup milk

Chef's Tip

You can scale the crunch factor of this stuffing up or down: If you prefer moister stuffing, in Step 5, add ¼ to ½ cup more milk, broth, or water (or a combination) to the ciabatta mixture. For even crunchier results, instead of using a baking dish, spread the mixture out on a sheet pan and then bake.

Nutrition per serving

Calories 300, Total Fat 16g (21% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 470mg (20% DV), Total Carb. 32g (12% DV), Fiber 3g (11% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 8g
Contains: Milk, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Toast the ciabatta

Heat the oven to 375°F.

Cut or tear the ciabatta into ½-inch cubes.

Prep the vegetables

Trim the root ends from the leeks; cut the leeks in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the leeks in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leeks from the surface of the water and pat dry.
Scrub or peel the carrots and trim off the ends; cut the carrots lengthwise into quarters, then crosswise into ¼-inch pieces.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.

Cook the pancetta and vegetables

Prep the remaining ingredients

Trim the root ends from the scallions; thinly slice the scallions.
Strip the thyme leaves from the stems.

Assemble and bake the stuffing

Lightly grease a large baking dish with butter or oil.

Serve

Set the ciabatta stuffing on the table and invite guests to help themselves, or transfer the stuffing to a serving bowl or individual plates and serve.

Image Credit: Colin Price for Sunbasket.

Instructions

Williams Sonoma ciabatta stuffing with pancetta and leeks

Williams Sonoma ciabatta stuffing with pancetta and leeks

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In your bag

Chef's Tip

Instructions