Preheat oven to 375 degrees F.

On 1 or 2 rimmed sheet pans (depending on size) add cubed bread and spread out onto 1 layer.

Add bread to the oven, cook for 5 minutes, toss, and brown for another 5 minutes or until the bread is toasted and lightly browned.

Remove from the oven and set aside while you prepare the rest of the filling.

Set a 12-inch skillet over medium-high heat.

Add the pancetta to the skillet and cook for about 5 minutes or until the pancetta starts to render some of its fat.

Add the unsalted butter to the skillet and after it melts add-in the sliced fennel.

Cook for 5 minutes or just until it starts to soften.

Add in the diced apple, shallots, sage, rosemary, and thyme.

Stir together and saute for 5 minutes.

In a large mixing bowl add sauteed vegetables, toasted bread, dried cranberries, and chicken stock.

Stir together until well mixed.

Taste, and season with the desired amount of kosher salt and black pepper.

Add mixture to a 9x13 pan and add to the preheated oven.

Bake for about 30 minutes or until the top is slightly browned.

If the mixture starts to brown too quickly you can lightly cover the stuffing with foil.