Lard Bread Stuffing | Saveur

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