Savoury Sage and Sourdough Dressing

Prep Time: 25 minutes                        Baking Time: 45 minutes
Number of Servings: 8 – 10 servings

Ingredients:

8-10 cups of sourdough bread cubes (1 large loaf)
200 g (8 ounces) pancetta, or bacon, cut into small cubes or pieces
115 g (1/2 cup) unsalted butter
2 cups (500 mL) chopped onion (about 2 large onions)
1 cup (250 mL) chopped celery (about 4 stalks)
1 teaspoon (5 mL) Kosher salt
½ teaspoon (2.5 mL) freshly ground black pepper

¾ cup (185 mL) dried cranberries
½ cup (125 mL) chopped pecans

3-4 tablespoons (45-60 mL) chopped fresh sage
½ cup (125 mL) chopped fresh flat-leaf parsley
½ cup (125 mL) chopped green onions
2 tablespoons (30 mL) chopped fresh thyme
1 teaspoon (5 mL) dried savoury

1 ½ cups (375 mL) chicken or turkey broth
½ cup (125 mL) dry white wine (or use extra broth)

Kosher salt and freshly ground pepper
2 eggs, lightly beaten
2 tablespoons (30 mL) unsalted butter, melted

Method:

1. Prepare the bread by slicing the loaf into ¾ inch slices; remove crusts, and then cut each slice into ¾ inch cubes. Allow the bread cubes to dry out. Either lay pieces on a rack and leave them uncovered on the counter for several hours/overnight, or put on a baking sheet and bake in a 200 degree oven for 20 minutes.   Place dried bread cubes in a large mixing bowl.
2. In a large saucepan, cook the pancetta or bacon over low-medium heat until brown and crisp.   With a slotted spoon, remove meat from pan and set aside. Drain pan of all but 3 tablespoons of drippings.
3. To the pancetta/bacon drippings, add the butter. Add chopped onions and celery and sauté (low-medium heat) for 5-10 minutes or until soft and fragrant.   Add the salt and pepper to the cooked vegetables.
4. Return the cooked pancetta/bacon to the cooked vegetables. Stir to combine.
5. Add the cooked vegetables and pancetta/bacon to the bread cubes and stir well to combine.
6. Add the cranberries and pecans to the bread mixture in the mixing bowl.       Stir well to combine.
7. Prepare all of the herbs and add to the bread mixture.   Mix well.
8. Pour in the broth and wine. Mix to combine well. Add a little more broth if it appears to be too dry.
9. In a separate small bowl, lightly beat the eggs and add the melted butter.       Taste the bread mixture at this point to decide on how much extra salt and pepper to add. Add the extra seasonings, if necessary, to the egg-butter mixture and combine well. Add the eggs and melted butter to the bread mixture and combine well.
10. Preheat the oven to 375 ⁰F (190 ⁰C). Prepare a lightly greased 9 x 13 baking dish, or two smaller dishes (8 x 8).   Spread the dressing in the dish(es) and cover tightly with foil. Bake for 25-30 minutes, or until heated through. Remove foil and crisp up the dressing for an additional 15 minutes.