Preheat the oven to 350ºF.

Place the diced challah on a large baking sheet. Transfer to the oven as it preheats for 10 to 12 minutes until lightly toasted. Remove from the oven and set aside.

Place the pancetta in a cold skillet and turn the heat to medium. Cook, turning occasionally, for 5 to 7 minutes until the fat renders and the pancetta becomes browned and crispy. Use a slotted spoon to transfer the pancetta to a bowl, leaving the rendered fat in the skillet.

Return the heat on the skillet to medium. Add the diced pears, onion, and celery, and sauté for 10 to 12 minutes until the celery and onion have softened. Season with salt and pepper.

Add the minced rosemary, sage, and garlic to the skillet and sauté for 2 minutes until fragrant.

Stir the crushed walnuts and 1 tablespoon of maple sugar into the pears and sauté for 1 minute. Return the cooked pancetta to the skillet and stir to combine. Taste and add salt and pepper. Turn off the heat.

Combine 3 cups of chicken stock with 2 eggs and whisk until smooth. Set aside.

Grease a 9x13 baking dish with butter or extra virgin olive oil. Add the cubed bread and pour the sautéed pears on top. Pour the chicken stock mixture over the bread. Add a sprinkle of salt and pepper, and mix until thoroughly combined. Smooth into an even layer. See Note 1.

Transfer the baking dish to the preheated oven for 45 to 55 minutes or until the center has set and the top is golden brown. The center of the stuffing should reach 165ºF when pierced with an instant-read thermometer.

Remove the stuffing from the oven and serve warm. Enjoy!