Lard Bread Stuffing

Name: Lard Bread Stuffing
Ingredients: 1 lb. 8 oz. prosciutto lard bread (about 1 1/2 one-pound loaves), cut into 3/4-inch cubes (9 cups); 5 tbsp. unsalted butter, divided; 1 medium yellow onion, chopped into 1/4-inch cubes (1 cup); 1 large bulb fennel, bulb thinly sliced into 2-inch pieces (6 oz.), fronds reserved; 1 cup finely chopped celery and celery leaves; 1 medium clove garlic, minced (1 tsp.); 1 tsp. dried Italian seasoning; 1⁄4 tsp. Kosher salt; 4 large eggs; 2 1⁄2 cups low-sodium chicken stock; 2 tbsp. finely chopped Italian parsley leaves

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A Thanksgiving classic with a porky Italian twist.

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Ingredients

1 lb. 8 oz. prosciutto lard bread (about 1 1/2 one-pound loaves), cut into 3/4-inch cubes (9 cups)
5 tbsp. unsalted butter, divided
1 medium yellow onion, chopped into 1/4-inch cubes (1 cup)
1 large bulb fennel, bulb thinly sliced into 2-inch pieces (6 oz.), fronds reserved
1 cup finely chopped celery and celery leaves
1 medium clove garlic, minced (1 tsp.)
1 tsp. dried Italian seasoning
1⁄4 tsp. Kosher salt
4 large eggs
2 1⁄2 cups low-sodium chicken stock
2 tbsp. finely chopped Italian parsley leaves