INGREDIENTS
- 1½–2 loaves Italian bread, cut into 1–inch cubes (about 8 cups)
- 1 tablespoon olive oil
- ¾ lb. ground pork
- 2 teaspoons smoked paprika
- 1 teaspoon fennel seed
- 1 onion, finely chopped
- 3 stalks celery, finely chopped
- 1 cup unsalted butter
- 3½ cups Turkey Bone Broth
- 3 eggs
- 1 tablespoon finely chopped sage
- 1 tablespoon finely chopped thyme
- ¼ cup finely chopped parsley
- ½ cup whole milk
- Salt and pepper
DIRECTIONS
Place oven rack in the center position and preheat oven to 300ºF. Arrange cubed bread on two rimmed baking sheets in a single layer. Bake until dried out but not browned—about 15–20 minutes. Set aside and let cool.
Heat oil in a large skillet over medium-high. Add ground pork and fry, undisturbed, until the bottom is browned, about 3–4 minutes. Break the pork into small pieces using a wooden spoon. Add the smoked paprika and fennel seed. Stir, then continue to fry until cooked through, about 2–3 minutes. Transfer to a bowl and set aside.
Reduce heat to medium and add butter to the same skillet. When the butter is melted, add onion and celery. Cook until tender but not browned, about 12–15 minutes. Add milk and scrape bottom of skillet to release browned bits. Turn heat to medium-low and heat until just scalded (about 180º.) Turn off heat, toss in herbs and let mixture cool in skillet.
Increase oven temperature to 350ºF. Whisk eggs and half the broth in a large mixing bowl. Add bread, sausage, vegetable mixture, and toss to combine. Season with salt and pepper. Add remaining broth and toss again.
Butter a 3-quart baking dish and add stuffing mixture to it. Butter a sheet of foil and cover, butter side down. Bake until the center reads 160ºF, about 35 minutes.
⏳ Make ahead to this point If making ahead, remove from oven and let cool, then refrigerate for up to 2 days.
Bake without foil for 25–30 minutes until the top layer is to the desired crispness. Serve.
