A flavorful bread stuffing with an Italian twist.
6 tablespoons butter, plus more for baking dish
6 ounces pancetta, diced
2 large onions, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 tablespoons freshly minced rosemary leaves
1 pound button mushrooms, chopped
Salt and freshly ground black pepper
2/3 cup freshly grated Parmesan
1 pound loaf of ciabatta bread, cut into cubes
1 cup chicken broth, I use Pacific brand (may need more or less depending on how dry your bread is)
2 eggs, beaten
Preheat the oven to 350 degrees. Butter a large baking dish.
Melt 2 tablespoons of the butter in a large skillet. Add the pancetta and cook until lightly browned. Remove pancetta to paper towel covered plate.
Add the rest of the butter to the skillet, then the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with a sprinkle of salt and pepper, to taste then cook until the onions are very tender.
Toss together the sauteed vegetables, Parmesan and bread in a large bowl. Add enough broth to the stuffing mixture to moisten. Add the pancetta and eggs. Stir to completely combine the ingredients.
Pour the stuffing into the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Broil for a couple minutes for an even crispier topping.
Recipe adapted from Giada De Laurentis.