Pancetta, Sourdough, And Apple Stuffing

• 1 pound pancetta, cut into 1/2-in. cubes
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 cup chopped celery
• 1 1/2 cups chopped onion
• 2 Golden Delicious apples, peeled, thinly sliced
• 2 cups reduced-sodium chicken broth
• 5 qts. cubed (1-in.) sourdough bread (from a 1 1/2-lb. loaf)
• 1/3 cup chopped flat-leaf parsley
• 1 tablespoon chopped fresh thyme leaves

1. Preheat oven to 350u0b0. Brown pancetta in oil in a large frying pan over medium heat, stirring often, about 10 minutes. Add garlic, celery, and onion; saute about 4 minutes. Add apples; stir to coat. Transfer to a large bowl. Add broth to pan; stir to scrape up browned bits. Pour into bowl.
2. Stir in bread, parsley, and thyme. Spoon stuffing into a greased 9- by 13-in. dish, pressing down lightly to fill pan. Bake until browned and crusty, about 45 minutes.
3. Make ahead: Up to 1 day ahead, prepare stuffing and chill, covered. Bake about 1 hour.
4. Note: Nutritional analysis is per serving.

pancetta, olive oil, garlic, celery, onion, golden delicious apples, chicken broth, bread, flatleaf, thyme

Taken from www.myrecipes.com/recipe/pancetta-sourdough-apple-stuffing (may not work)