Cornbread Dressing With Pancetta, Apples, And Mushrooms

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4 cups Cornbread, cut into 1-inch cubes, recipe follows

4 cups French bread, cut into 1-inch cubes

4 cups crusty artisan bread, cut into 1-inch cubes

32 ounces white button or crimini mushrooms

4 tablespoons canola oil

3/4 teaspoon kosher salt, divided

1/2 pound pancetta, diced

2 cups diced onion

5 Granny Smith apples, cut into large dice

5 tablespoons brown sugar

1 cup white wine

32 fluid ounces very low-sodium chicken broth

1 teaspoon ground thyme

1/2 teaspoon turmeric

2 teaspoons minced fresh rosemary leaves

Freshly ground black pepper

Minced fresh parsley leaves

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.

1/4 cups shortening, melted, plus 2 tablespoons

1 cup yellow cornmeal

1/2 cup all-purpose flour

1 teaspoon salt

1 cup buttermilk

1/2 cup milk

1 whole egg

1 tablespoon baking powder

1/2 teaspoon baking soda

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