Jacqueline Gonzalez shared her most popular side dish with us.
| 6 tablespoons | Butter |
| 6 ounces | Pancetta, cut into 1/4-inch dice |
| 2 large | Onions |
| 2 | Carrots, diced |
| 2 | Celery stalks, diced |
| 1 pound | Baby bella mushrooms, chopped |
| To taste | Freshly ground black pepper |
| 1 tablespoon | Engage Organics Tuscany Mix |
| 1 - 2 teaspoons | Engage Organics GarlicSaltless |
| ⅔ teaspoon | Grated Parmesan |
| 1 pound | Day-old ciabatta bread cut into 3/4-inch cubes |
| 1 cup | Low sodium chicken broth, plus more if needed |
| 2 large | Eggs, beaten |
| ¼ cup | Chopped fresh Italian parsley |
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Preheat the oven to 350 degrees F.
Butter a 15x10x2 inch glass baking dish.
Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pancetta and sauté until crisp and golden. (About 10 min.)
Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel.
Melt the remaining butter in the same skillet over medium-high heat. Add onions, carrots, celery, and mushrooms. Season with pepper, Tuscany-Mix and GarlicSaltless to taste. Sauté until the onions are translucent. (About 12 min.)
In a large bowl add the sautéed vegetables, parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs.
Season the stuffing to taste with Tuscany-Mix and GarlicSaltless then add the parsley.
Stir to combine all the ingredients then transfer the stuffing to the prepared dish. Bake until stuffing is heated through and the top is golden brown. (30 to 45 min.)
Remove from the oven and serve.
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