Fyllningsmuffins

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1. 1
   Let bread sit overnight to harden. If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
2. 2
   Increase the oven to 375°F. Spray a non-stick muffin tin with oil.
3. 3
   Heat a large nonstick skillet over medium heat, cook the Pancetta until browned and the fat renders, about 2 to 3 minutes.
4. 4
   Add butter; when melted add shallots, celery, parsley, sage, Bell’s seasoning and salt and cook on medium low until soft, about 8 to 10 minutes.
5. 5
   Remove from heat and let cool a few minutes.
6. 6
   In a medium bowl, combine chicken broth and egg.
7. 7
   In a large bowl add bread and combine with sauteed vegetables.
8. 8
   Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency. Let is sit 10 minutes.
9. 9
   Transfer the stuffing to the muffin pan. (If making ahead cover with foil and refrigerate).
10. 10
    If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 25 minutes, or until golden.