Mushroom and Pancetta Stuffing – Volpi Foods

Ingredients

• 8 cups ½-inch bread cubes, crust removed, from country white or peasant boule or loaf (12 ounces)
• 4 ounces Pancetta , coarsely chopped (1 cup)
• 6 ounces plain, sweet, or fennel sausage
• 6 ounces cremini mushrooms, stems trimmed, cut into halves or quarters
• 12 ounces mixed shiitake and/or oyster mushrooms, stems removed from shiitake, cut into bite-size pieces
• 2 tablespoons unsalted butter, plus additional for the baking dish and foil
• 1 small leek (white and pale green parts), chopped
• 1 stalk celery, finely chopped
• 3/4 cup dried apricots, chopped about ½-inch pieces
• 1/3 cup chopped fresh parsley
• 2 large eggs, lightly beaten
• 1 1/2 cups chicken broth, or more as needed
• kosher salt, to taste
• freshly ground black pepper, to taste
• one 2 1/2-quart casserole dish