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1
Allow the diced bread to sit out on sheet pans for several hours or overnight, until dried out.
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2
Preheat the oven to 500 degrees F.
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3
Wash the mushrooms thoroughly and pat dry with paper towels.
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4
Toss in a bowl with the canola oil and sprinkle with 1/2 teaspoon salt; mushrooms will be very coated.
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5
Divide the mushrooms between 2 sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting.
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6
Remove from the oven when the mushrooms are deep brown.
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7
Set aside.
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8
Reduce the oven to 375 degrees F.
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9
In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and pancetta is golden brown.
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10
Remove from the skillet and set aside.
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11
Without cleaning the skillet, add in the onions and brown for 5 minutes.
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12
Increase the heat to high and add the apples, brown sugar, and 1/2 teaspoon salt.
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13
Cook until deep golden brown, 3 to 5 minutes.
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14
Decrease the heat to medium and pour in the wine (be careful if you're using an open flame).
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15
Stir and cook to reduce the liquid by half, 2 to 3 minutes.
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16
Pour the apple/onion mixture into a bowl and set aside.
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17
Return the skillet to medium heat (again, without washing) and add the chicken broth, thyme, turmeric, rosemary, the remaining 1/2 teaspoon salt, and pepper.
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18
Heat for a few minutes, and then set aside.
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19
Add the bread to a large bowl, and then add the browned pancetta, mushrooms, and apple/onion mixture (and any juices that might have accumulated).
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20
Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid, according to your taste.
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21
Check the seasonings at the end and add in the minced parsley.
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22
Pour into a large baking dish or iron skillet and bake until golden brown on top, 20 to 25 minutes.
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23
(Or you can stuff the turkey if you're into that kind of thing).
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24
Preheat the oven to 450 degrees F.
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25
Heat 2 tablespoons shortening in an iron skillet, muffin pan, or other baking pan.
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26
Combine the cornmeal, flour, and salt in a mixing bowl.
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27
In a separate bowl, combine the buttermilk, milk, and egg.
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28
Add the baking powder and baking soda.
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29
Stir.
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30
Add the remaining 1/4 cup melted shortening, stirring constantly.
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31
Pour into the hot pan, smoothing the surface with a spatula.
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32
Bake until golden brown on top, 20 to 25 minutes.
