Rye, Bacon and Prune Stuffing | Canadian Turkey

Ingredients

• ½ cup (125 mL) diced pancetta
• ¼ cup (60 mL) unsalted butter, divided
• 3 stalks celery, diced
• 1 medium leek, thinly sliced (white and light green parts only)
• 3 cloves garlic, minced
• 2 Tbsp (30 mL) finely chopped fresh sage
• 1 tsp (5 mL) kosher salt
• 1 tsp (5 mL) fresh ground black pepper
• 1 loaf day-old dark rye bread, cut into 1” (2.5 cm) cubes (~10 cups/2.5 L)
• 1 cup (250 mL) pitted prunes, roughly chopped
• ½ cup (125 mL) finely chopped fresh parsley
• 1½ cups (375 mL) low-sodium poultry broth
• 2 large eggs, lightly beaten