Cornbread And Pancetta Stuffing
8 whole corn muffins, crumbled
1/2 pound fresh shiitake mushrooms, sliced
2 cloves of garlic, minced
1 medium onion, diced
2 stalks celery, diced
1/2 cup chicken stock
1 stick unsalted butter
1/2 cup sweet vermouth
1 pound pancetta or bacon, cut into 1/4 inch pieces
Salt and pepper
Preheat oven to 450°F. In a large saute pan, cook pancetta until golden brown, drain and add to crumbled corn muffins. Add diced celery into bacon fat, saute for 3-4 minutes, then add diced onion and saute for 5 more minutes or until onions are translucent. Remove from heat and add to corn muffin mixture.
In the same pan, heat butter add in sliced shiitake mushrooms, saute for 5 minutes and add minced garlic, cooking until mushrooms start to release their liquid, about 5 more minutes. Deglaze pan with sweet vermouth and reduce mixture by half. Cool slightly and add to corn muffin mixture. Toss all cooked ingredients together, adding in chicken stock a little at a time, until corn muffin mixture is moistened, adjusting seasoning with salt and pepper.
Transfer to a large lightly oiled baking dish, drizzle with top with olive oil and bake uncovered for 20 minutes or until golden brown.