Dice lean salt pork into 1/8 inch cubes. In a large skillet with high sides, sauté salt pork over high heat for 2 minutes; reduce heat to very low for 10 minutes.
Remove casing from sausages; break up with kitchen shears or a fork. Sauté over medium heat (in same skillet as above) with chopped onion, chopped giblets (optional), herbs and seasonings, adding parsley and garlic last. Stir frequently until pork begins to brown. Add a few tablespoons of chicken broth to pan to deglaze, then pour in 1 1/2 cups chicken or turkey broth. Simmer over low heat for 20 minutes.
Add butter and bring to a boil; reduce heat and stir until butter has melted. Add stuffing cubes and crumbs, stirring rapidly to mix evenly. Stir in eggs, mixing well.
If the dressing appears too dry, a small amount of broth or water can be added, depending upon how you like it.
Line a loaf pan generously with aluminum foil (or use an aluminum foil pan for easy clean-up). Transfer dressing to pan. Cover the stuffing with aluminum foil to seal.
Bake in oven for 60-90 minutes (depends upon what temperature the bird is being cooked). Uncover during final 15 minutes of baking to allow the top to brown nicely. Top may be basted lightly with broth. Sprinkle the top with a little chopped parsley and paprika for extra color before presentation.
Submitted by: CM
