Apple and Pancetta Stuffing

I love the apple, sage, thyme and a hint of nutmeg for a sweet, subtle kick and to balance the salty pancetta. I also like that the onions complement the apple's sweetness. This flavourful stuffing is an excellent mate to Thanksgiving turkey, roasted chicken or even beef tenderloin. Feel free to ad-lib on the bread - sourdough or focaccia come to mind.

1 baguette, day-old, cut into ¾" cubes
6 Tbsp. butter
8 oz pancetta, cut into ¼" dice
2 cups onions, finely chopped
2 cups celery, finely chopped
1 tsp. sea salt
1 tsp. black pepper, freshly ground
2 Tbsp. fresh rosemary, chopped
2 Tbsp. fresh thyme, chopped
4 Tbsp. fresh sage, chopped
3 cloves garlic, chopped
½ tsp. ground nutmeg
½ tsp. ground cinnamon
2 MacIntosh apples, finely diced
½ cup Parmigiano-Reggiano cheese, freshly grated
2 cups chicken stock
2 large eggs, beaten

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9x13x2" glass baking dish.

Melt 2 Tbsp. of butter in a large, heavy skillet over medium flame. Add the pancetta and sauté about 10-12 minutes, until crisp. Transfer the pancetta to a large bowl with a slotted spoon.

Melt remaining butter in the skillet and add the onions, celery, salt and pepper. Turn the heat up to medium-high. Sauté for 6-7 minutes, until onions are soft, add the rosemary, thyme, sage and garlic and cook for a few minutes more.

Sprinkle nutmeg and cinnamon on the chopped apples and add to the pancetta. Transfer the onion mixture to the bowl with pancetta, stir to incorporate.

Add the bread cubes and Parmesan cheese, toss to combine. Pour in enough stock to lightly coat the bread, then mix in the beaten eggs.

Combine thoroughly, then transfer stuffing to the prepared dish. Cover with buttered foil, buttered side down, then bake for about 30 minutes. Uncover and continue to bake about 15 minutes, until stuffing is crisp and golden brown.