Step 1

Preheat the oven to 300 degrees F. Butter a 9-by-13-inch baking dish.

Step 2

Place the bread cubes in a single layer on a sheet pan and bake until dried but not toasted, about 30 minutes. Remove the bread cubes to a large bowl. Raise the oven temperature to 375 degrees F.

Step 3

In a large Dutch oven over medium heat, brown the pancetta in the olive oil until rendered and crispy, 8 to 10 minutes. With a slotted spoon, remove the pancetta to a paper towel-lined plate and set aside.

Step 4

In the same Dutch oven, melt 4 tablespoons butter with the pancetta drippings over medium heat. Add the onion, celery, apples and thyme; season with 1 teaspoon salt and a few grinds of pepper. Sauté until the vegetables are very tender, about 10 minutes.

Step 5

Transfer the onion mixture to the large bowl with the bread cubes. Add the broth to the stuffing mixture and stir to combine. Season the stuffing to taste with salt and pepper. Mix in the eggs and parsley.

Step 6

Transfer to the prepared baking dish and dot with 2 tablespoons butter. Cover the dish with foil and bake 30 minutes, then uncover and bake until golden brown, 25 to 30 more minutes.

Step 7

Meanwhile, melt the remaining 2 tablespoons butter in a small skillet over medium heat; cook until the butter starts browning, about 3 minutes. Add the sage leaves and cook until crisp, 30 seconds to 1 minute.

Step 8

Top the cooked stuffing with the reserved crispy pancetta and fried sage. Drizzle some of the sage butter on top.