Ingredients

• 1.5 pounds bulk Italian sausage
• 6 ounces pancetta , diced
• 2 tablespoons olive oil
• 7 large stalks celery , chopped
• 2 onions , chopped
• 4 cloves garlic , minced
• 6 cups day-old French bread , cut into
• 3 cups crumbled cornbread
• 1 cup toasted pine nuts
• 1.5 tablespoons rubbed sage
• 1.5 tablespoons poultry seasoning
• 1 teaspoon salt
• 4 cups chicken broth
• 2 cups shredded mozzarella cheese
• 0.5 cups butter
• 2 tablespoons chopped fresh sage
• 1 ounce shaved Parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish or roasting pan.
2. 2 Heat a large skillet over medium-high heat, Add sausage; cook and stir until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3. 3 Transfer sausage to a large bowl.
4. 4 Meanwhile, heat pancetta and olive oil in the same skillet over medium heat until it begins to brown. Stir in celery and onions; cook until onions soften and turn translucent, about 8 minutes.
5. 5 Stir in garlic; cook until aroma mellows, about 3 minutes.
6. 6 Transfer onion mixture to the bowl with sausage.
7. 7 Add French bread, cornbread, pine nuts, rubbed sage, poultry seasoning, and salt; stir to combine. Add chicken broth and mozzarella cheese; stir until bread absorbs broth and stuffing is combined.
8. 8 Transfer stuffing to the prepared baking dish; pack in. Dot butter over top. Cover dish with aluminum foil.
9. 9 Bake in the preheated oven for 45 minutes; uncover dish and continue baking until top turns golden brown, about 15 minutes more. Sprinkle with fresh sage and shaved Parmesan cheese; serve.

Nutrition per serving