Lithuanian Pan Stuffing

Crush the crackers into coarse crumbs and cube the fresh bread into ½-inch pieces. Combine the crackers and bread cubes in a large mixing bowl.

Heat the butter in a large skillet over medium heat. Add the diced onion and chopped celery, cooking until softened and fragrant, approximately 5 minutes.

Add the lean ground pork to the skillet and cook, breaking it into small pieces with a spoon, until browned throughout.

Pour the cooked pork mixture (including any rendered fat and pan juices) into the bowl with the bread and cracker mixture.

In a separate bowl, whisk together the 6 eggs until well combined. Pour the beaten eggs into the bread and pork mixture.

Add 1 can of chicken broth to the mixture and stir thoroughly until the bread absorbs the liquid and the stuffing reaches a moist, cohesive consistency. Add the second can of broth if the mixture seems too dry.

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or cooking spray.

Transfer the prepared stuffing mixture to the greased baking pan and spread it evenly.

Bake uncovered at 350°F (175°C) for 45 minutes until the top is golden brown and the center is set. A knife inserted in the center should come out clean.

Remove from the oven and let rest for 5 minutes before serving. Cut into portions and serve warm.