Sheet Pan Stuffing with Brussels Sprouts and Pancetta Recipe on Food52 (2024)

Serves a Crowd

by: Alexandra Stafford

November13,2014

4.5

4 Ratings

  • Serves 15 to 20

Jump to Recipe

Author Notes

Baking stuffing on a sheet pan ensures a high ratio of crispy edges to custardy center. If you like a more traditional pan, use whatever you have -- this recipe will yield enough for several vessels: two 9 x 13-inch casseroles, a casserole pan and a small sheet pan, a large sheet pan and a small casserole dish, etc.

Also, feel free to tailor the add-ins to your liking. I like a small amount of bacon, pancetta, or sausage. Celery and onion (or leeks) and sage are a must for me. I like to remove the crusts from the bread and dry out the cubes in the oven versus letting them stale on their own. A small amount of wine or Cognac adds a bit of flavor but isn't necessary. A flavorful stock and a lot of it will ensure the stuffing stays creamy in the center as it crisps on the edges. Baking the stuffing covered with foil for the first 30 minutes moreover helps ensure the center of the stuffing will not dry out.

To separate the brussels sprout leaves: Make a cut above the stem a little bit higher than you would normally. Then, using a paring knife, core each sprout. Then, peel away the leaves. When you reach the heart of the sprout, it will be really hard to peel anymore leaves. Stop peeling and either thinly slice the hearts or save them for a future roasting recipe. —Alexandra Stafford

  • Test Kitchen-Approved

What You'll Need

Ingredients
  • 2 large loaves of bread (about 2 3/4 pounds before crusts are removed / 2 pounds once crust is removed)
  • 4 ouncespancetta, diced
  • 8 tablespoonsbutter, divided
  • 2 cupssmall-diced onion
  • 2 cupssmall-diced celery
  • Kosher salt
  • 1 small bunch sage
  • 1/2 poundbrussels sprouts, stemmed, cored, and leaves separated (see notes above)
  • 1/2 cupCognac, white wine, or sherry
  • 3 to 4 cupschicken or turkey stock
  • Freshly cracked pepper
  • 2 eggs
Directions
  1. Preheat the oven to 275º F. Remove the crusts of the bread. (Discard or save the crusts for breadcrumbs.) Tear or slice the bread into cubes or shards about 1-inch square. Spread bread onto two sheet pans. Place pans in the oven for about 45 minutes, rotating the pans halfway. Set pans aside to cool. Once bread is completely cool, transfer it to one very large mixing bowl or to two large mixing bowls.
  2. Meanwhile, place pancetta in a large sauté pan over medium to medium-low heat. Cook until fat is rendered and pancetta is crisp -- adjust the heat as necessary to avoid burning. Transfer pancetta to a plate.
  3. Preheat oven to 350º F. Add 4 tablespoons butter to the pan along with the diced onions and celery. Cook over medium heat with a pinch of salt until translucent, about 5 minutes. Add the minced sage and the brussels sprout leaves, toss to coat, then transfer contents of the pan to the bowl of dried bread.
  4. Add Cognac or wine to pan and cook until it has nearly reduced, scraping up any bits on the bottom of the pan. Add the remaining 4 tablespoons of butter, then scrape the contents into the bowl of bread. Add crispy pancetta bits to bowl, too.
  5. Add two cups of stock, a big pinch of salt, and freshly cracked pepper to taste to the bowl of bread. Toss to coat. Taste. Add more salt if necessary -- this is your last chance to ensure the stuffing is sufficiently seasoned before the eggs are added. Whisk eggs with one cup of the remaining stock. Pour into the bowl of bread and toss to coat. Each cube of bread should feel saturated with liquid. There shouldn't be any liquid sitting in the bottom of the bowl, however, but if there is, toss the bread again and let it sit for 5 minutes. If the bread seems dry, add more stock, 1/2 cup at a time.
  6. Choose your vessels (see notes above) and grease each lightly with butter. Transfer bread to vessels and cover each with foil. Bake for 30 minutes at 350º F covered with foil. Raise the temperature to 425º F and bake for 10 to 20 minutes longer depending on your oven. If the stuffing isn't browning, you can turn the temperature up to 450º F, just be sure to keep an eye on it -- it will burn quickly. Let rest five minutes before serving.

Tags:

  • Stuffing/Dressing
  • American
  • Celery
  • Cognac
  • Vegetable
  • Sage
  • Serves a Crowd
  • Sheet Pan
  • Christmas
  • Winter
  • Thanksgiving
  • Fall

See what other Food52ers are saying.

  • Amanda Hesser

  • KatieBrooks

  • Pointer35

  • starryidash

  • Susan

Recipe by: Alexandra Stafford

I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

Popular on Food52

31 Reviews

Hallie L. November 16, 2018

Stumbling upon this recipe and it looks amazing! Could it be made with cornbread instead?

cookinalong December 17, 2017

Made this for Thanksgiving 2015 & it was such a hit that it's become a favorite side dish, turkey or not! I don't separate the leaves, but I do run the sprouts through the food processor with the slicing blade to make quick work of shredding. I have also been known to take the shortcut of using a bag of Pepperidge Farm stuffing mix & skipping the bread. Lazy, I know. But it's a shortcut everyone likes, and that's the whole point, isn't it? If you decide to follow me to the cooking hall of shame, just adjust the seasonings. You may need less sage and more pepper, depending on your audience.

Alexandra S. December 20, 2017

You're hilarious, I love this — so many great ideas. Glad to know the shredder attachment works. Will try that next. Thanks!

Amanda H. December 17, 2017

I made this for Thanksgiving 2017, to many raves -- if you're lazy (like me), you can just slice the brussels sprouts (with a knife or mandoline), rather than separate the leaves.

Alexandra S. December 20, 2017

So great to hear this! Separating the leaves is a real pain. I imagine sending the sprouts down the food processor chute would also work. Happy holidays!

trbriones November 24, 2016

This is the best stuffing I have ever tasted (or made). I made two substantial changes, though: I substituted rainbow chard for the brussels sprouts (I have little kids and can't yet use them as sprout-peeling sous chefs), and I used half the amount of bread. THANK YOU.

Alexandra S. November 25, 2016

So great to hear all of this!! I love the idea of using chard — thanks for that! — and I love the idea of a higher ratio of vegetables to bread. Nice. Happy Thanksgiving!!

KatieBrooks November 14, 2016

can I make this in advance? if I do, what do I need to know/do?

Alexandra S. November 15, 2016

Yes! I would assemble it up until the point where it says cover with foil. Stick the covered pan in the fridge until you are ready to bake it. Then proceed with recipe. If you want to bake it and reheat it, that can be done too. I would reheat it covered with foil in a 350ºF oven for 15-20 minutes.

KatieBrooks November 16, 2016

thanks!

Pointer35 November 2, 2016

This looks soo good, just in time to try a new Stuffing recipe for Thanksgiving!

Alexandra S. November 3, 2016

Yes!

Tracy November 2, 2016

I have about 1/2 lb of cubed whole wheat baguette (with crust) in the freezer. Do you think this can be used as part of the bread in this recipe? Any adjustments needed?

Alexandra S. November 3, 2016

I think that would be fine! No adjustments necessary. I think as long as you taste and adjust seasoning as necessary in step 5, it will be fine.

starryidash November 25, 2015

What kind of bread did you use here?

Alexandra S. November 25, 2015

Just a chewy, peasant-style loaf. It was from the bakery section of the grocery store, so not fancy, but not sandwich bread. Hope that helps!

Anonymous November 20, 2015

My family hates brussle sprouts, but the rest of it sounds amazing! Would you just omit the sprouts, or would you do a substitution of some kind? Love crunchy stuffing!!!!

Alexandra S. November 20, 2015

yeah, just omit them! Will make for much faster prep. If you want something green, however, you could thinly slice kale or chard. No need to pre-cook it.

cookinalong November 7, 2015

I made this last year when we did Thanksgiving at my house for 25, but this year we're doing it at oldest son's place and there is, no exaggeration, requests from 2nd cousins for this stuffing. RSVPS are hanging on this!

Alexandra S. November 7, 2015

Yay!! So happy to hear this. I love it.

Pointer35 November 6, 2015

I realize tis is an old recipe, but I'm in love with it today and plan to make for my family Thanksgiving get together.................sounds wonderful.

Alexandra S. November 7, 2015

Wonderful! Do it :)

Sherri S. November 24, 2014

I made this for dinner tonight (!), oh my god amazingly delicious, wow.

Alexandra S. November 24, 2014

Yay! So happy to hear this!

Susan November 18, 2014

Oh yum. I adore stuffing. I adore Brussel sprouts. How can I not adore them together!

Alexandra S. November 24, 2014

Me, too :)

AntoniaJames November 17, 2014

As I've said before and will say again; Cognac, yes. So, so yes. ;o) P.S. Definitely going to try this one, soon.

Alexandra S. November 17, 2014

Haha, YES, I love it :)

AntoniaJames November 17, 2014

I have this crazy urge to make this with cubes of herbed polenta that have been lightly toasted first in the oven, instead of bread. Stay tuned . . . . ;o)

Alexandra S. November 17, 2014

Oh, yes, please do! That sounds amazing. Staying tuned :)

Sheet Pan Stuffing with Brussels Sprouts and Pancetta Recipe on Food52 (2024)

FAQs

How filling are brussel sprouts? ›

The fiber in Brussels sprouts helps keep you satiated (satisfied) between meals. This can help prevent overeating or mindless snacking that can lead to unintentional weight gain. Incorporating vegetables like Brussels sprouts is a naturally low-calorie way to help fill your stomach and satisfy your appetite.

How to boil brussel sprouts reddit? ›

You have two options:
  1. steam until just barely tender. they will stay bright green.
  2. blanch them. this means get a pot of water to a hard rolling boil. The water should be liberally salted--almost as salty as the sea.
Jul 14, 2011

What do brussel sprouts do to your body? ›

Brussels sprouts are high in vitamin C, an antioxidant that's important for immune health, iron absorption, collagen production, and the growth and repair of tissues.

Why do you soak brussel sprouts before cooking? ›

It turns out that giving Brussels sprouts a good soak can help them to cook evenly throughout. Not only will the sprouts have a better texture after being soaked, but you won't have to choose between burning the outside and undercooking the inside.

Should you boil brussel sprouts before baking? ›

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

What takes the bitterness out of brussel sprouts? ›

The sweetness works with the bitterness, and the sugar helps to caramelize the sprouts and bring out their own sweetness. A bit of brown sugar will also work. Acid can be useful as well. A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.

Do you rinse off brussel sprouts before cooking? ›

Wash sprouts under cold running water and remove any leaves or yellow spots you may see. Place sprouts in a pot and cook for about 10-15 minutes. Sprouts are done when a knife will easily cut through them. Season with butter, salt, and pepper to taste.

Do brussel sprouts fill you up? ›

Like its relative cauliflower, Brussels sprouts are a satisfying side dish. “Brussels sprouts are rich in fiber, which promotes fullness as well as lower cholesterol levels,” Palinski-Wade says.

Do brussel sprouts keep you full? ›

Brussels sprouts are a cruciferous vegetable that is low in carbohydrates with lots of filling fiber. Many Brussels sprouts recipes call for bacon, butter, or maple syrup, quickly racking up the saturated fat and sugar content. Be mindful of your preparation to get the maximum benefits from this nutritional powerhouse.

Do brussel sprouts make you full? ›

Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fibre per cup, and at 25 calories per 1/2 cup cooked. Brussels sprouts are one of those foods that will make you feel full for longer. All these reasons make it a good option to include it in your diet to reduce weight.

Why do I feel so full after eating brussel sprouts? ›

However, they can instigate causing gas and bloating. Brussels sprouts, broccoli, cabbage, kale, and turnips contain a non-digestible carbohydrate (trisaccharide) called raffinose. The way to avoid belly bloat and still be able to enjoy cruciferous veggies is to let your digestive system adjust over time.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Msgr. Benton Quitzon

Last Updated:

Views: 5676

Rating: 4.2 / 5 (63 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Msgr. Benton Quitzon

Birthday: 2001-08-13

Address: 96487 Kris Cliff, Teresiafurt, WI 95201

Phone: +9418513585781

Job: Senior Designer

Hobby: Calligraphy, Rowing, Vacation, Geocaching, Web surfing, Electronics, Electronics

Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.