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Herb and Apple Stuffing

A savory-sweet holiday side built on toasted French bread, a Gruyere custard, pancetta, Granny Smith apple, and a whole lot of fresh rosemary and parsley. Adapted from an Ina Garten recipe by way of my friend Nancy at Nancy's Homestyle Kitchen.
Prep Time 45 minutes
Cook Time 45 minutes
Soak Time 30 minutes
Total Time 2 hours
Serving Size 12 servings

Ingredients

  • 8 cups French bread cut into 3/4-inch cubes
  • 4 tablespoons butter
  • 4 oz. pancetta
  • 2 cups chopped onion
  • 1 1/2 cups chopped celery about 2 stalks
  • 1 Granny Smith apple peeled and chopped
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon salt
  • 1 1/2 teaspoons black pepper
  • 1/2 cup sherry or apple juice with a splash of apple cider vinegar, see notes
  • 5 large eggs
  • 1 cup chicken broth
  • 2 cups heavy cream
  • 2 cups shredded Gruyere cheese divided

Instructions

  • Preheat the oven to 350°F. Spread the bread cubes on a baking sheet and toast for 20 minutes, until crisp and golden. Set aside.
  • Melt the butter in a large skillet over medium-low heat. Add the pancetta and cook about 5 minutes, until it begins to crisp.
  • Add the onion, apple, and celery. Cook about 8 minutes, until softened, stirring two or three times.
  • Stir in the rosemary, salt, and pepper.
  • Add the sherry and cook 4 to 5 minutes, until most of the liquid has evaporated.
  • Turn off the heat and stir in the chopped parsley.
  • In a large bowl, whisk the eggs, chicken broth, heavy cream, and 1 1/2 cups of the Gruyere until combined. Reserve the remaining 1/2 cup of cheese for the top.
  • Add the toasted bread cubes to the custard, then add everything from the skillet. Stir until every piece of bread is coated.
  • Cover and let stand 30 minutes so the bread can absorb the custard. Do not skip this step.
  • Stir once more, working any dried-out pieces from the top back down into the liquid.
  • Pour into a greased 9x13 baking dish and sprinkle the reserved 1/2 cup of Gruyere over the top.
  • Bake at 350°F for 45 to 50 minutes, until a knife inserted in the center comes out clean. Convection ovens may finish a few minutes early. Serve hot or warm.

Notes

  • No sherry? Use 1/2 cup apple juice with 1 teaspoon apple cider vinegar stirred in. If you are out of apple juice, use one part apple cider vinegar to four parts water.
  • Bacon can be substituted for the pancetta. Cut it small and cook it in the butter the same way.
  • Use a bread with some substance to it. French, sourdough, or Italian all hold up. Soft white sandwich bread will turn to mush. Remove the crust only if it is thick and heavy.
  • A tablespoon of salt is correct. This dish does not lack for salt.
  • Make ahead: toast the bread and cook the skillet mixture a day in advance and refrigerate them separately. Combine with the custard and soak the day you bake.
  • Gruyere can be swapped for another good melting cheese, though it is the closest match to these flavors.
  • Convection or fan-bake ovens may finish 4 to 5 minutes early. Start checking at 40 minutes.