Rye, Bacon and Prune Stuffing

Ingredients

½ cup (125 mL) diced pancetta
¼ cup (60 mL) unsalted butter, divided
3 stalks celery, diced
1 medium leek, thinly sliced (white and light green parts only)
3 cloves garlic, minced
2 Tbsp (30 mL) finely chopped fresh sage
1 tsp (5 mL) kosher salt
1 tsp (5 mL) fresh ground black pepper
1 loaf day-old dark rye bread, cut into 1” (2.5 cm) cubes (~10 cups/2.5 L)
1 cup (250 mL) pitted prunes, roughly chopped
½ cup (125 mL) finely chopped fresh parsley
1½ cups (375 mL) low-sodium poultry broth
2 large eggs, lightly beaten

Directions

Preheat the oven to 375^oF (175^oC). Generously butter a 12-cup (3 L) casserole dish.
In a large heavy-bottomed skillet set over medium-high heat, fry the pancetta until crisp and browned, about 5 minutes. Transfer to large bowl.
Add the butter to the skillet. Once the butter is melted and foamy, add the celery, leek, garlic and sage, and sauté for 7-10 minutes or until the vegetables are soft and translucent. Season with salt and pepper.
Scrape the vegetables into the bowl with the pancetta, and stir in the rye bread, prunes and parsley. Add the broth and egg, and stir until evenly combined.
Spoon the stuffing into the prepared dish, and cover loosely with foil. Bake in preheated oven for 20 minutes, then remove the foil and bake for 10-15 minutes longer or until the top is well browned. Serve immediately.

Note: If your bread is very soft and fresh, arrange the cubes on a baking sheet and bake at 300^oF (150^oC) for 25-30 minutes or until dry and toasted. Set aside to cool.