Allow the diced bread to sit out on sheet pans for several hours or overnight, until dried out.
Preheat the oven to 500 degrees F.
Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the canola oil and sprinkle with 1/2 teaspoon salt; mushrooms will be very coated. 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. Remove from the oven when the mushrooms are deep brown. Set aside.
Reduce the oven to 375 degrees F.
In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and pancetta is golden brown. Remove from the skillet and set aside. Without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the apples, brown sugar, and 1/2 teaspoon salt. Cook until deep golden brown, 3 to 5 minutes.
Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
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. Heat for a few minutes, and then set aside.
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). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid, according to your taste.
Check the seasonings at the end and add in the minced parsley. Pour into a large baking dish or iron skillet and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing).
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Cornbread:
Preheat the oven to 450 degrees F.
Heat 2 tablespoons shortening in an iron skillet, muffin pan, or other baking pan. Combine the cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, and egg. Add the baking powder and baking soda. Stir. Add the remaining 1/4 cup melted shortening, stirring constantly. Pour into the hot pan, smoothing the surface with a spatula. Bake until golden brown on top, 20 to 25 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1127.59 Kcal (4721 kJ)
Calories from fat	416.01 Kcal
		% Daily Value*
Total Fat	46.22g	71%
Cholesterol	104.06mg	35%
Sodium	2091.03mg	87%
Potassium	627.61mg	13%
Total Carbs	145.53g	49%
Sugars	22.62g	90%
Dietary Fiber	7.14g	29%
Protein	31.05g	62%
Vitamin C	1.3mg	2%
Iron	10.7mg	59%
Calcium	365.5mg	37%

Amount Per 100 g
Calories	323.68 Kcal (1355 kJ)
Calories from fat	119.42 Kcal
		% Daily Value*
Total Fat	13.27g	71%
Cholesterol	29.87mg	35%
Sodium	600.24mg	87%
Potassium	180.16mg	13%
Total Carbs	41.78g	49%
Sugars	6.49g	90%
Dietary Fiber	2.05g	29%
Protein	8.91g	62%
Vitamin C	0.4mg	2%
Iron	3.1mg	59%
Calcium	104.9mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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sweet

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