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Cornbread And Pancetta Stuffing

Cornbread And Pancetta Stuffing

10 to 12
10 min
50 min


8 whole corn muffins, crumbled 

1/2 pound fresh shiitake mushrooms, sliced

2 cloves of garlic, minced

1 medium onion, diced

2 stalks celery, diced 

1/2 cup chicken stock

1 stick unsalted butter

1/2 cup sweet vermouth

1 pound pancetta or bacon, cut into 1/4 inch pieces

Salt and pepper


Preheat oven to 450°F. In a large saute pan, cook pancetta until golden brown, drain and add to crumbled corn muffins. Add diced celery into bacon fat, saute for 3-4 minutes, then add diced onion and saute for 5 more minutes or until onions are translucent. Remove from heat and add to corn muffin mixture.

In the same pan, heat butter add in sliced shiitake mushrooms, saute for 5 minutes and add minced garlic, cooking until mushrooms start to release their liquid, about 5 more minutes. Deglaze pan with sweet vermouth and reduce mixture by half. Cool slightly and add to corn muffin mixture. Toss all cooked ingredients together, adding in chicken stock a little at a time, until corn muffin mixture is moistened, adjusting seasoning with salt and pepper.

Transfer to a large lightly oiled baking dish, drizzle with top with olive oil and bake uncovered for 20 minutes or until golden brown.