Made with gluten-free bread, this moist stuffing has all the classic flavors of a traditional stuffing but with an added sprinkle of Parmesan cheese for a crispy topping.
- Preheat oven to 400°F. Heat large skillet over medium heat; cook pancetta for about 5 minutes or until golden brown and lightly crisped. Stir in butter until melted; cook celery, onion, apple, garlic, sage, thyme, rosemary, salt and pepper, stirring frequently, for 8 to 10 minutes or until vegetables soften. Let cool slightly.
- Stir celery mixture with bread; toss with broth until moistened. Transfer to buttered 9-inch square baking dish. Sprinkle with Parmesan and parsley.
- Cover with foil; bake for 20 minutes. Remove foil; bake for 10 to 15 minutes or until set in center and golden brown on top. Let stand for 5 minutes.
Tips:
- Use a tart Granny Smith apple or a baking apple, such as Cortland, Fuji or Crispin.
- For regular stuffing, substitute egg bread or crusty Italian loaf for gluten-free bread.
- Substitute maple bacon for pancetta if desired.