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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Combine the currants and sherry in a small saucepan over medium-high heat and bring to a boil.
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3
Immediately remove from heat and set aside to steep.
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4
Cut the wheat bread in half widthwise; set one half aside.
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5
Remove the crust from the other half and discard it.
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6
Cut the bread into 1-inch cubes.
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7
Using a food processor fitted with a blade attachment, process the cubes in two batches into small, rough pieces (some will be about the size of rice kernels, others pea size), about 30 seconds per batch.
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8
You should have 3 cups of breadcrumbs.
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9
(If needed, cut more cubes from the remaining bread half and process.)
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10
Repeat with the white bread.
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11
Combine the breadcrumbs (a total of 6 cups) on a rimmed baking sheet.
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12
Spread into an even layer and bake, stirring every 5 minutes and rotating the pan halfway through the cooking time, until light golden brown and dry to the touch, about 17 minutes.
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13
Let cool, then transfer to a large bowl; set aside.
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14
(Keep the oven on.)
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15
Heat a large frying pan over medium-high heat until hot, about 2 minutes.
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16
Add the sausage and, using two forks, break it into pea-size pieces.
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17
Cook, stirring occasionally, until its no longer pink, about 6 minutes.
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18
Using a slotted spoon, transfer the sausage to a medium bowl.
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19
Discard any fat in the pan.
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20
Set the pan back over medium-high heat and add the butter.
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21
Once melted, add the celery, onions, and paprika.
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22
Season with salt and pepper and cook, stirring occasionally, until the onions are softened, about 6 minutes.
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23
Add the garlic and cook until fragrant, about 30 seconds.
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24
Add the currant-sherry mixture and cook, stirring occasionally, until the liquid is nearly evaporated.
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25
Add the reserved sausage and herbs and stir to combine.
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26
Add the broth and scrape the bottom of the pan with a wooden spoon to release any browned bits.
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27
Remove from heat.
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28
Transfer the sausage mixture to the reserved bowl of breadcrumbs and toss with two spoons until combined and the breadcrumbs are moistened.
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29
Let sit for 10 minutes.
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30
Taste and season with additional salt and pepper as needed.
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31
Transfer to a 2-quart baking dish, cover with a lid or foil, and bake 20 minutes.
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32
Uncover and bake until dry to the touch and golden brown on top, about 10 minutes more.
