Stuffing RecipeIngredients4 cups vegetable or meat broth2 ½ cups white bread, cubed3.5 oz. smoked bacon or pancetta10.5 oz. sausage, Italian style2 medium onions, chopped1 celery stalk, chopped1 garlic clove, chopped1 green chili pepper, chopped1 red bell pepper, chopped3 tbsp. olive oil1 cup mushrooms, sliced1 cup fresh parsleysalt and fresh ground pepper, to tasteDirectionsHeat the oven to 350°F.In a baking sheet, toast the bread cubes in the oven until lightly golden. Remove and reserve.In a large pan on low heat, sauté the bacon until just golden. Drain over paper towels, chop coarsely and reserve.Cook the sausage in the same pan, making sure it gets golden on all sides, and pinch it with a fork so it releases fat.Once browned, remove and cut into ½ inch slices and reserve. Discard the fat from the pan.Add the olive oil to the same pan and toss in the onions, celery, garlic, and pepper, cooking on low heat stirring occasionally until the onion is transparent, about 6 to 8 minutes.Add the mushrooms, and continue cooking about 3 to 4 minutes until golden. Add the bacon, sausage, and broth and bring to a boil. Simmer for 3 minutes and turn off the heat. Incorporate the toasted bread cubes, mixing carefully, and transfer to a deep oven pan.Bake at 375 until golden, about 30 minutes. Garnish with parsley and serve.