Side dishe for 16
Pancetta Cup Sausage Stuffing
Pancetta cups hold savory pork sausage, apple, bread, and herbs baked until golden and set.
$1.88per serving $
40 minstart to table
16servings
Ingredients
- 16 slices pancetta
- 1 lb / 500g italian pork sausage
- 3 tbsp unsalted butter
- 1 small onion
- 1 stalk celery
- 1 granny smith apple
- 1/3 cup almonds
- 5 cups slightly stale white bread
- 1 1/2 cups chicken stock/broth
- 1/2 cup heavy cream
- 1 tsp fresh sage
- 1 tsp fresh thyme
- salt and pepper
- 1 large egg
Steps
- Heat the oven to 375 F and grease 16 cups in two 12-cup muffin tins with cooking oil.
- Line 16 muffin cups with pancetta and bake for 8 minutes.
- Melt the butter in a large skillet, then cook the sausage, onion, celery, apple, and almonds for 10 minutes until the sausage reaches 160 F.
- Stir the bread, stock, cream, sage, thyme, egg, salt, and pepper into the skillet mixture.
- Fill the pancetta cups and bake for 18 minutes, until the stuffing is firm and the egg is fully cooked.
Main ingredient on sale this week? See what to make with prosciutto or pancetta on sale.
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