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Cornbread, Date & Pancetta Stuffing





Serves 6
Ingredients:
| 1/2 cup chopped Medjool dates |
| 1 cup chopped pancetta |
| 1/2 chopped onion |
| 1 1/2 cups chicken broth |
| 2 cups cornbread croutons |
| 1 tablespoon chopped fresh rosemary |
| Salt, to taste |
| Pepper, to taste |
Directions:
- Place skillet on med-high heat, add pancetta & cook until lightly crispy. Remove & set aside.
- In same pan on same heat add onion & dates and sweat for 2 minutes, add broth and bring to boil. Immediately remove and add to cornbread & rosemary. Season with salt & pepper and mix well. Let sit for 20 minutes to let broth soak in well. Use stuffing for butterflied pork loin, chicken breasts or lamb.
| Course: | Side |
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