2 loaves of stale Focaccia Bread- I like the New Leaf Rosemary/Sea salt. Cut to 1/2 inch cubes.
1 lb Fresh shiitake mushrooms. Remove stems and slice.
1/2 lb oyster mushrooms. Rough chop.
10oz diced pancetta or super think slab bacon
1 large (or 2 medium) Diced yellow onions
8 Garlic cloves finely chopped
5-8 cups of chicken stock
2 tbs fresh sage
2 tbs fresh thyme
1 cup chopped salted and toasted pecans. ( I love the Trader Joe ones)
4 tablespoons melted butter
Salt, Pepper and olive oil
Jane's crazy mixed up salt (or house salt)
1. Set the oven to 325. Arrange bread cubes in a even layer on a baking tray an drizzle with Olive Oil and bake until light golden brown about 18 mins. Transfer cubes to a deep baking 9 x 12 baking dish to cool.
2. Increase the oven to 375. Arrange mushrooms on the same baking tray that you used to toasted the bread cubes. Toss with olive oil and season with some Jane's Salt. Roast in oven, stirring often until soft an golden brown about 20 mins.
-----I often do the first two steps the night before Thanksgiving-------------
3. Meanwhile or the next day ;-) heat a small amount of oil (or bacon fat) in a large deep pan. Add pancetta and cook until the fat is rendered and the pancetta is crispy. Remove the pancetta from pan with a slotted spoon to a paper towel-lined plate.
4. In the same pan add the chopped onion and saute until soft. Add garlic and saute for until fragrant. Add herbs and chicken stock, and bring to a simmer. Season with salt and pepper.
5. Add pancetta, mushrooms, and half the pecans to bread cubes and toss them together. Slowly pour over half the stock mixture and toss again. Pour more of the remaining stock over the top of the cubes. The liquid should come about halfway up the mixture.
6. sprinkle the top with the remaining pecans and drizzle melted butter of the top.
7. Let sit at room temp until ready to bake. I oven will do this in the morning and let it sit out most of the day.
8. Once my turkey is out and needs to rest. Add the stuffing to a 375 oven for about 45 min until golden brown and crispy on top.
Protip: When making leftovers the next day, reheat in the air fryer to get some crunch back on the bread.
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