Crispy edged, buttery stuffing flecked with leeks and pancetta is the ultimate Thanksgiving side. Fresh herbs, sweet onion, softened leeks elevate this simple side to star status.
Spread the bread cubes on a large sheet tray. Toast in the oven for 10-15 minutes until just crisp, stirring the cubes so they toast evenly.
Cook the pancetta in a nonstick skillet over medium/high heat until crisp. Remove to a paper towel lined plate and reserve pan drippings in the skillet. Set aside.
Return the pan to the burner and add the leeks, celery, and onion and cook over medium/high heat until golden and soft, about 10-15 mins.
In a large bowl combine the bread, cooked leek mixture, herbs, eggs, stock, pancetta, salt, and pepper. Start with 2 cups stock, then add a little more if cubes are too dry. Stir well to combine.