In a large skillet, over medium heat, brown pork with salt and fennel seeds; drain. Transfer to a large bowl.
Wipe out pan, melt 3 tablespoons butter, add celery and onion. Cook 5 minutes until vegetables are softened; stir in sage; cook 2 minute more. Add chicken broth; stir well.
Pour vegetable mixture into bread cubes, toss gently. Add pork, eggs and parsley. Toss gently to combine. Stuffing should be moist.
Transfer to a buttered casserole. Dot top of stuffing with remaining 3 tablespoons butter. Bake 40 minutes, turning once halfway through baking time.