Chestnut Mushroom Pancetta Stuffing

I love this stuffing because it combines many of my favourite ingredients into one single dish. Unlike store-bought stuffing, I like to make this chunky. Use it either as a stuffing or baked in a dish as dressing. It is a family favourite that I've been making since I hosted my first Thanksgiving meal fresh out of university. If we really have to choose, Little Brother and I can happily skip the roast turkey for a second helping of this stuffing. Good thing we don't have to choose!

Chestnut Mushroom Pancetta Stuffing

Ingredients

• 1lb sourdough bread, cut into 1" cubes
• 150g pancetta, coursely chopped
• 1 small onion, coursely chopped
• 3 shallots, coursely chopped
• 2 stalks of celery, diced
• 3 cloves of garlic, minced
• 2 tsp fresh thyme
• 2 tsp fresh sage, minced
• 8oz hot italien sausages, casing removed
• 3 portobello mushrooms, cut into 1-inch pieces
• 8oz king oyster mushrooms, cut into 1" pieces
• 15oz whole chestnuts, peeled and cooked
• 2 large eggs
• 32oz chicken stock

Method

1. The night before, lay out the cubed bread on large baking sheets so the bread can dry out and go stale.
2. The day of cooking, preheat oven to 325F. This is generally the temperature I use for roasting turkey so the stuffing can share oven space. Butter a 9X13 baking dish.
3. Heat a large sauteuse at medium high heat. Add pancetta and stir occasionally until the fat is rendered. Add onion and shallot. Saute until fragrant and translucent, about 5 minutes.
4. Add celery, garlic, thyme, and sage. Keep stirring until vegetable softens.
5. Add sausages to the pan and break up into small pieces. When the sausages are cooked, empty content of pan into large mixing bowl.
6. Add mushrooms to pan. Stirring occasionally, cook until they shrink and some of the liquid evaporates. Tip into mixing bowl with the rest of the ingredients.
7. Combine bread, chestnuts, and eggs to large mixing bowl. Fold gently to combine. Add stock and soak for 6-8 minutes until bread is moistened. Fill prepared baking pan with stuffing.
8. Bake for 60 minutes until stuffing is heated through and not so soggy anymore. The top should be lightly browned. Serve immediately.