Preparation

• Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.
• Mix the bread cubes, oil, and garlic in a very large bowl, tossing to coat. Spread in a single layer on 2 large rimmed baking sheets; set the bowl aside. Bake, stirring, swapping positions, and rotating the pans halfway through, until just golden, about 12 minutes. Return the bread to the bowl. (The bread can be prepared to this point up to 3 days ahead. Cool, cover, and store at room temperature.)
• Lower the oven temperature to 350°F. Melt 4 Tbs. of the butter in a 12-inch skillet over medium heat. Add the onions and celery and cook, stirring often, until tender, about 15 minutes. Add to the bread.
• Return the skillet to medium heat and melt the remaining 2 Tbs. of butter. Add the pancetta and cook, stirring, until browned. Add to the stuffing along with the almonds, currants, parsley, thyme, rosemary, 2 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper.
• 黄油添加9×13英寸的烤盘。将鸡蛋搅拌在一个中等大小的碗中以混合，然后在肉汤，奶油和柠檬皮中搅拌。将鸡蛋混合物倒在馅料上，然后轻轻折腾以结合。让馅料坐着直到吸收液体，5至10分钟，如有必要，再次扔。如果馅料看起来干燥，则加起来1/2杯额外的汤；混合物应湿润，但不要潮湿。
• Transfer half the stuffing to the prepared dish and crumble the goat cheese evenly over the top. Top with the remaining stuffing. Bake until lightly browned and crisp on top, about 40 minutes. Let stand for about 10 minutes before serving.