Cornbread, Pancetta & Fresno Stuffing

If you grew up on Stouffer’s cornbread stuffing, you’re in for a treat. I’ve never been much of a fan of the traditional boxed variety simply because of its general lack of texture. This is quite the departure.

If you do not want to do cornbread, any crusty bread will work in its place. I buy cornbread in the bakery section of my grocery store (normally by the French bread or muffins) and toast it in the oven, or cook something from a box the day before.

A note on amounts: The ratios below are for a 3-quart baking dish, which I would say feeds 6-ish as part of a holiday spread. You can double this and bake it in a 9x13 pan to feed a larger group.