Spread bread on a large rimmed baking sheet.
Bake, stirring occasionally, until dry but not hard, about 15 minutes.
Transfer to a large bowl.
Spread on the baking sheet.
Roast, stirring occasionally, until tender and golden, about 25 minutes.
Transfer to a cutting board; let cool for 5 minutes.
Coarsely chop and add to the bowl.
Meanwhile, pulse pork and bacon (or pancetta) in a food processor until coarsely chopped.
Knead and squeeze the meat until well blended.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add onion, celery and the remaining 1 teaspoon each sage and thyme.
Transfer the mixture to the bowl with the bread.
Stir in parsley and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
Transfer the stuffing to the prepared baking dish.
Bake for 20 minutes.
Uncover; bake until slightly crisp on top, 15 to 20 minutes more.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
