My grandfather starting making a stuffing with salami and cheese in it when I was a kid. My dad than enhanced the recipe with more meats and grated parmesan cheese. Than when I started making it I added more to it. It has become a family tradition to have this stuffing on Thanksgiving. Enjoy!!
Place the bread cubes in a large bowl and moisten with the broth. May not use the entire 2 cups of broth.
Add the remaining ingredients and mix well. Add more broth if needed.
Place stuffing in a fowl or casserole dish. If being baked in a casserole dish tent with aluminum foil and bake at 350 degrees for 40-45 minutes. Uncover half way thru and mix up and recover. This will allow the stuffing to stay moist and have a similar texture to the way it comes out of a fowl.