1 Spanish onion diced (approx 1 cup)
2 medium carrots diced (approx 1 cup)
2 ribs celery diced
1 package Applegate Farms Pancetta diced
1 cup chopped fresh sage loosely packed
Salt and freshly ground pepper to taste
1- 1 ½ lb cornbread crumbled
2 eggs
1 ½ cups chicken stock
In a saute pan on medium heat add the diced pancetta and let it warm for about 30 seconds. Add the onion, carrot, and celery and saute until golden brown. Turn out into a medium bowl and add the sage,cornbread,salt and pepper,egg and stock. Gently toss these ingredients together and chill well for about 30 minutes tossing a few times while in the refrigerator.