1. Heat Oil in large skillet on medium. Saute pancetta for 2 minutes.
2. Add onion and celery and cook until transulent.
3. Add Garlic and cook another 3 minutes.
4. Mix together breads and 3/4 cup toasted pine nuts in a large mixing bowl.
5. Add cheesed and cooked sausage to the breads. Mix together with the dried seasonings.
6. Add sauteed veggies with any pan drippings.
7. Slowly add broth and stir until mixed thoroughly. the consistency should not be soupy but very moist. If not add more broth.
8. Test for saltiness and add a dash mor if needed.
9. Place in an extra deep 9in X 13in greased pan.
10 Pat the top with the cubed butter and cover with foil. Bake at 375 for 45 minutes.
11. Remove foil and bake another 15 minutes or until slightly crusted on the edges.
12. Top with remaing toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.