4 Dandy® Celery Sticks, chopped
½ cup pancetta, diced
2 tbsp butter
1 onion, chopped
1 apple, peeled, cored, and chopped
1 clove garlic, chopped
3 tbsp fresh sage, chopped
2 tsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
¼ tsp salt and pepper
6 cups day-old, gluten-free bread, cubed
¾ cup reduced-sodium chicken broth
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, finely chopped
Prep Time: 15 min
Cook Time: 45 min
1 Preheat oven to 400° F. Heat large skillet over medium heat and cook pancetta for about 5 minutes or until golden brown and lightly crisped. Stir in butter until melted. Add in and cook celery, onion, apple, garlic, sage, thyme, rosemary, salt, and pepper, stirring frequently for 8-10 minutes or until vegetables soften. Let cool slightly.
2 Stir celery mixture with bread, toss with broth until moistened. Transfer to buttered 9'' square baking dish. Sprinkle with Parmesan and parsley.
3 Cover with foil and bake for 20 minutes. Remove foil and bake for 10-15 minutes or until set in center and golden brown on top. Let stand for 5 minutes.
Tip: Use egg bread or crusty Italian loaf instead of gluten-free bread. Substitute maple bacon for pancetta, if desired.
To learn more about Duda Farm Fresh Foods, visit www.dudafresh.com