Leek and Artichoke Stuffing

• 2 - 10 oz. packages herb seasoned cubed stuffing
• 3 ounces thinly slice pancetta
• 5 leeks, white and light green parts only, sliced horizontally in half and into mini half moons
• 3 tbsp. light butter
• 1/2 cup dry white wine
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 - 8oz. package frozen artichoke hearts, minced in a food processor
• 3 tbsp. minced fresh chives
• 3 tssp. minced fresh tarragon leaves
• 4 eggs
• 2 cups heavy cream
• 1 cup reduced sodium chicken broth
• 2 cups grated Emmentaler Swiss cheese

Preheat the oven to 350 F.

Place the pancetta on a baking sheet and bake until browned, 10 - 15 minutes.  Place the pancetta on a plate with paper towels and set aside.  Once the pancetta is cool, dice it up.

Soak the leeks in water to remove the dirt and spin them dry in a salad spinner.

Heat the butter in a large skilled over medium heat.  Add the leeks and cook for 10 minutes, stirring occasionally.   Add the wine, salt and pepper and cook for 5 - 8 minutes, until the wine almost evaporates and the leeks are tender.

In a large bowl, mix together the leeks, artichokes, cubed stuffing, chives and tarragon.  Carefully mix well.

In a separate bowl, whisk together the eggs, cream and broth.

Spoon half of the stuffing mixture into a 9x13x2 inch baking dish.  Sprinkle half of the cheese over the top. Add the remaining stuffing mixture on top.  Pour the cream mixture over the stuffing.  Sprinkle the remaining cheese over the top and scatter the diced pancetta on top.

Set aside for 30 minutes at room temperature for 30 minutes to allow the bread to absorb the cream mixture.  Can sit in the fridge for up to a day prior to baking.

Bake for 50 minutes, until the custard is set and the stuffing is puffed and golden.

HAPPY THANKSGIVING!