Ingredients
1loafday-old Italian,or French bread
¾cupwalnuts,chopped
8tbsplightly butter,salted
2clovegarlic
1tspfresh rosemary,chopped
6ozpancetta,or thick‐cut bacon
2cupsyellow onion,roughly chopped
2¼turkey,or chicken broth
¼cupfresh Italian parsley,chopped
1tsppoultry seasoning,or ground sage
½tspfresh ground black pepper
¾cupfigs,chopped, dried
Preparation
Preheat oven to 375 degrees F. Spread bread over 2 large baking sheets. In large skillet over medium‐low heat, toast nuts for 3 to 4 minutes, shaking pan several times; set nuts aside.
In same pan melt 6 tablespoons of the butter over medium heat, add garlic and rosemary, and cook 1 minute more. Drizzle over bread and turn to coat. Bake for 10 to 15 minutes until golden.
Meanwhile, in same pan over medium heat fry pancetta until brown, about 5‐8 minutes; remove to drain, leaving fat in pan. Add last 2 tablespoons butter and onion, and, over medium‐low heat, stir onions until clear.
Mix toasted bread and onion in large bowl with broth, parsley, seasoning, and pepper. Stir in pancetta, walnuts, and figs. Place into a 9×13-inch baking dish and bake for 20 to 30 minutes until golden on top and desired crispness.
