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.