The stuffing will be dry when you put it in the baking dish, but the juices from the pork add lots of moisture. If you wish to bake the stuffing separately, use a 14-ounce can of broth instead of 1 cup.
Cut the prep time in this recipe by using purchased stuffing. Melt 1/2 cup butter or margarine, and heat 1 cup chicken broth. In a large bowl, toss butter and broth with 8 cups herb-seasoned bread stuffing cubes (from 14-ounce package). Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Continue with step 3.
To make the bread crumbs a day ahead, place bread slices in a single layer on wire rack and let dry at room temperature.