Ciabatta Stuffing--A.K.A. Italian Stuffing

Ingredients:
*6 tablespoons (3/4 stick) butter
*8 ounces pancetta, cut into 1/4-inch dice
*2 large onions, finely chopped
*2 carrots, peeled and finely chopped
*3 celery stalks, finely chopped
*2 tablespoons chopped fresh rosemary leaves
*3 garlic cloves, chopped
*1/4 cup chopped fresh Italian parsley leaves
*1 pound day-old ciabatta bread, cut into 3/4-inch cubes
*2/3 cup freshly grated Parmesan
*1 cup (or more) canned low-salt chicken broth
*Salt and freshly ground black pepper
*2 large eggs, beaten to blend

Directions:
1.)  butter a 15 x 10 x 2-inch glass baking dish
2.)  melt 2 tablespoons of butter in a heavy large skillet over medium heat; add the pancetta and saute until crisp and golden, about 10 minutes.
3.)  using a slotted spoon, transfer the pancetta to a large bowl
4.)  melt the remaining butter in the same skillet over medium-high heat; add the onions, carrots, celery, rosemary and garlic; saute until the onions are very tender, about 12 minutes.
5.)  gently stir in the chestnuts parsley
6.)  transfer the onion mixture to the large bowl with the pancetta; add the bread and Parmesan and toss to coat
7.)  add enough broth to the stuffing mixture to moisten; season the stuffing, to taste, with salt and pepper and  mix in the eggs.
8.)  transfer the stuffing to the prepared dish; cover with buttered foil, buttered side down, and bake at 350 until the stuffing is heated through, about 30 minutes
9.)  uncover and continue baking until the top is crisp and golden, about 15 minutes longer

Super Busy:
Chop the ingredients the night before.

Side Note:
1.)This is the stuffing I make every Thanksgiving and it is always a big hit!  It is helpful to either prepare the ingredients the night before or have an extra hand to help you out.
2.)  The only think I left out from the original recipe are chestnuts.

Original recipe found here.