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Cornbread, Date & Pancetta Stuffing
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Serves 6
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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.
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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.
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