Wild Boar and Sourdough Stuffing | PrimalGourmet

Ingredients

• ½ medium loaf of crusty sourdough bread (preferably 1-day, cut into large cubes, around 4 cups total)
• 1 pound ground wild boar
• 2 teaspoons dry parsley
• 1 teaspoon dry Italian seasoning
• 1 teaspoon fennel seeds
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon kosher salt (plus more to taste)
• ¼ teaspoon freshly-cracked black pepper (plus more to taste)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoon grass-fed butter (substitute ghee)
• 4 celery ribs (diced)
• 1 large yellow onion (diced)
• 3 cloves garlic (finely chopped)
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh sage
• 2 teaspoons finely chopped fresh thyme
• 2.5 cups Kettle & Fire Organic Chicken Broth
• 2 large eggs