Pancetta, Sourdough, and Apple Stuffing

Excellent recipe - I've made this twice. I made it first last year and it was fantastic - the first dish to disappear from the Thanksgiving dinner table. This year, I decided to make it again but got a bit sloppy. I used regular thick cut bacon instead of pancetta and didn't use parsley. The results, while still good, were nowhere near as good as last year's following the strict recipe. I recommend making sure you fully brown the pancetta and would suggest using firm apples - either fuji or granny smith. I also found that the stuffing comes out much better when at the end of 45 minutes of cooking, you add a few more minutes under the broiler to put a perfect crust on top. I will definitely cook this recipe again next year.