Herbed Low-Carb Stuffing with Pancetta and Leeks

For the “corn” muffins:

1. Preheat oven to 400 degrees F.
2. Whisk together the coconut flour, salt, and baking powder.
3. In another bowl, beat 8 of the eggs. Melt 1 stick of butter and whisk it in to the eggs.
4. Add the coconut flour mixture to the egg/butter mixture and stir to combine.
5. Divide the batter among 12 greased muffin cups. Bake for 25 minutes or until golden brown.

For the stuffing:

1. Cut the baked corn muffins into 1/2″ cubes. Spread them out evenly in a single layer on a parchment paper-lined cookie sheet, including the crumbs. Bake at 250 degrees F for an hour to dry out.
2. Remove them from the heat and preheat oven to 400 degrees F.
3. Melt the remaining butter in a very large skillet over medium-high heat. Add the pancetta and saute until crisp. Add the onion, leek, and celery, and saute until soft and translucent. Add the garlic and thyme and cook for a minute longer.
4. Grease a 13″x9″ pan. Add the dry muffin cubes and the vegetable-pancetta mixture, including all of the butter and pan juices.
5. Beat the remaining eggs, combine them with chicken broth, and pour over the bread mixture. Also add the parsley. Combine everything with your hands, squeezing and crumbling the bread cubes to ensure that they soak up plenty of liquid. Taste, and season with salt and pepper to taste.
6. Bake, uncovered, at 400 for about an hour or until the top is browned and crisp.