CORNBREAD HERB DRESSING WITH DRIED TOMATOES

AND PANCETTA R. Wilkins

about 14 cups; 14 - 16 servings

8 cups ½ in cubes of day old cornbread (about 1 recipe)
½ pound thin-sliced pancetta, chopped
about 1 TBSP. olive oil
2 onions (3/4 pound total) chopped
3 TBSP. minced celery
1 jar (about 7 oz. Net) steamed chestnuts or 1 1/3 cups cooked and peeled water-packed canned or vacuum-packed chestnuts, coarsely chopped
1 cup oil packed dried tomatoes, drained and chopped
½ cup chopped Italian parsley
3 TBSP. chopped fresh sage or dried rubbed sage
3 TBSP. chopped fresh basil leaves or dried basil
2 TSP. chopped fresh rosemary or dried
½ cup melted unsalted butter
Salt and pepper
1 ½ - 2 cups fat-skimmed chicken broth

In a 350 degree oven, bake cornbread cubes until edges begin to brown, 25 - 35 minutes; stir occasionally.

In a 10 - 12 inch frypan over medium-high heat, stir pancetta often until browned, about 8 minutes. Transfer the pancetta to paper towels to drain. Pour fat out of pan and add enough olive oil to make 1/4 cup total and return to the frying pan.

Place pan over medium-high heat. Add onions and stir until limp, about 5 minutes. Add celery and garlic; stir until celery is limp, 5 - 7 minutes. In a large mixing bowl add the cornbread, pancetta, onion mixture, chestnuts, tomatoes, parsley, sage, basil, rosemary and butter. Mix well and add salt and pepper as needed. Mix in broth, ½ cup at a time, until dressing is evenly moistened (for a crumblier dressing, use a lesser amount of stock). Spoon into a shallow 3 quart that you have sprayed with a non-stick spray and cover tightly with foil. If making up to one day ahead, may be refrigerated at this point.