2 onions, chopped

1/3 lb (150 g) mild pancetta, cut into fine dice

2 tablespoons (30 ml) olive oil

8 oz (227 g) white button mushrooms, coarsely chopped

4 cloves garlic, finely chopped

1 lb (454 g) ground pork

3 cups (750 ml) bread cubes, without the crust

2 cups (500 ml) chicken broth (preferably low in sodium)

3 tablespoons (45 ml) chopped parsley

Salt and pepper

In a large saucepan, brown the onions and pancetta in the oil. Add the mushrooms and garlic and cook for about 5 minutes.

Add the meat and cook for about 5 minutes while crumbling. Stir in the bread and broth and simmer gently for about 45 minutes over medium heat, stirring frequently, until the stuffing is thick. Add the parsley. Season with salt and pepper.

Spoon into a serving dish and serve with turkey.

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