Preheat the oven to 325 degrees.

Spread the cubed bread on a large sheet tray. Bake for 10-15 minutes, until the bread is dried and toasty.

Over medium-low heat, drizzle about 2 tablespoons of olive oil in a 4-quart Dutch oven and add 8 ounces of diced pancetta. Cook while stirring occasionally until the pancetta is browned, about 10 minutes.

Use a slotted spoon to transfer the pancetta to a large bowl. Pour out all but about 2 tablespoons of the pancetta fat from the Dutch oven.

Add the six tablespoons of butter to the Dutch oven. Melt the butter over medium-low heat.

Add the diced onions and celery. Season with 1 teaspoon each Kosher salt and fresh cracked black pepper. Stir occasionally and cook until the onions begin to soften and go translucent.

When the onions are softened, add the diced apples, stir to combine and cook for about 2 minutes.

Then add the Chicken bone broth. Increase the heat to bring to a simmer; let simmer for about 5 minutes.

Remove the Dutch oven from heat and let cool for a few minutes.

Meanwhile, add the beaten eggs and the minced fresh herbs to the pancetta in the large bowl. Mix to combine.

Add the toasted bread cubes to the large bowl with the pancetta and eggs.

Fold the pancetta and egg mixture over and into the bread to mostly coat the bread in the egg mixture.

Then pour the broth mixture in the Dutch oven over the bread mixture and mix to combine.

Spray a 9x13-inch baking dish with cooking spray.

Pour the dressing mixture into the prepped 9x13-inch baking dish and bake on the center rack in the oven for 25-30 minutes. Until the liquid is bubbling and the top is toasty and golden brown.

While the dressing is cooling, toast 1/2 cup chopped pecans in a dry skillet for about 2 minutes, just until they become fragrant. Mix those nuts with 1/4 cup chopped parsley and the zest from one orange.

Sprinkle the topping over the Sourdough Dressing.