Pancetta, Mushroom & Herb Stuffing

1: Preheat oven to 350°F.

2: Spread challah evenly on two parchment lined baking sheets and toast in the oven for 20 minutes.

3: Add pancetta to a cold skillet or dutch oven and turn heat to medium. Cook until dark golden and crispy, then remove and set aside.

4: Add olive oil to the pan, then add celery, onion, and mushrooms. Sauté until mushrooms have cooked down, about 10-15 minutes.

5: Season with salt and pepper, then add garlic, parsley, thyme, and oregano. Mix well and sauté for another three minutes.

6: Transfer the mixture to a bowl or plate to cool.

7: In a large bowl, beat the eggs, then add bone broth and orange juice, whisking until combined.

8: In a large bowl, combine bread, veggie mixture, and pancetta. Pour egg mixture over the top and stir to combine until liquid is mostly absorbed.

9: Transfer back to dutch oven or skillet to cook. Bake covered for 40 minutes, then remove cover and bake an additional 10-15 minutes uncovered until the top layer is golden and crispy.