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1
Preheat oven to 350F.
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2
Spread bread on 2 large rimmed baking sheets.
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3
Bake until golden brown, stirring occasionally, about 30 minutes.
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4
Transfer to large bowl.
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5
Melt butter with oil in heavy large skillet over medium-high heat.
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6
Add onions and celery and saute until tender, about 8 minutes.
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7
Add sage; saut) 1 minute.
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8
Add wine.
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9
Boil until wine evaporates, about 1 minute.
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10
Add pork and cook until brown and cooked through, breaking up with back of fork, about 4 minutes.
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11
Cool slightly.
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12
(Bread and pork mixture can be prepared 1 day ahead.
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13
Cover separately.
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14
Store bread at room temperature; refrigerate pork mixture.)
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15
Stir pork mixture, parsley and celery leaves into bread cubes.
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16
Whisk eggs, salt, nutmeg and pepper in medium bowl.
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17
Mix into stuffing.
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18
Loosely fill main turkey cavity with stuffing.
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19
Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
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20
Generously butter glass or ceramic baking dish.
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21
Spoon remaining stuffing into dish.
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22
Cover with buttered foil, buttered side down.
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23
Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
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24
Uncover stuffing.
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25
Bake until top is just crisp and golden, about 15 minutes.
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26
Preheat oven to 350F.
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27
Generously butter 13x9x2-inch square glass or ceramic baking dish.
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28
Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
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29
Transfer stuffing to prepared dish.
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30
Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.
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31
Uncover and bake until top is crisp and golden, about 20 minutes longer.
