Porcini Pancetta Dressing is loaded with flavor from leeks, shallots, porcini mushrroms, and pancetta.
Pour one can (2 cups) of broth into a saucepan and bring to a simmer.
Add the mushrooms and stir.
Turn off the heat, cover and allow to steep for at least 30 minutes.
After mushrooms are fully hydrated, drain them. (see notes)
In a large sauté pan add 1 tbsp butter and the olive oil over medium-high heat.
Add the shallots, leeks, garlic, and celery to the pan and cook for about 3 minutes or until they begin to soften.
Once the porcinis have been rehydrated, dice them and toss with the pancetta mixture.
In a very large bowl, add half the bread, pancetta-veggie mixture, and half of the herbs/seasonings; toss together.
Add the wine and ½ cup of broth; mix as well as possible (see notes)
Slowly add the remaining broth, about a ½ cup at a time until you reach the desired consistency.
If stuffing a bird, stuff it and bake it according to bird directions.
If making as dressing, place in a casserole dish, cover.
Place in a pre-heated 350°F oven.
Bake for 30 minutes (if using a shallow baking dish, about 45 minutes if using a deep one), uncover and cook an additional 5 minutes to crisp up the top.
Add to a serving bowl if cooked in the bird or serve in a casserole dish.
Serve and enjoy.
If you wish to save the mushroom broth for soup, gravy, etc, use a fine mesh sieve lined with a coffee filter. You want to strain out the grit. It can also be used in this recipe instead of additional chicken broth.
Wine can be omitted and additional broth used instead.