This can be baked in the oven, inside a bird, or even cooked in a crock pot to save oven space.

• 2-4 loaves french and dark bread, cubed and dried on counter for 1 day.
• 1/2 pound pancetta, chopped and sauteed (reserve fat)
• 1 stalk celery, diced
• 1 onion, diced
• 1 carrot, peeled and diced
• 3 tablespoons each chopped fresh sage, rosemary, and thyme
• 1 tablespoon each dried sage, rosemary, and thyme
• 3 tablespoons butter, melted
• 1-2 cups chicken or turkey stock
• Salt and fresh cracked black pepper, to taste.

1. Place bread cubes in a large bowl.
2. Brown pancetta. Remove from oil with a slotted spoon and add pancetta to bread cubes.
3. Saute onion, celery, and carrot in pancetta fat until browned, about 5 minutes.
4. Add to bread cubes.
5. Add fresh and dried herbs, butter, stock, salt and pepper and mix well. Add more moisture if necessary.
6. Use to stuff a bird, cook for several hours in a low crock pot, stirring occasionally, or bake covered at 350 for 30 minutes and uncovered for 15.