Tear the baguette into small, bite-sized breadcrumbs and set aside in a large mixing bowl.

Heat the lard or oil in a large skillet over medium heat. Cook the smoked bacon and Italian sausages until browned and fully cooked, about 10–15 minutes. Transfer the sausage to a plate, leaving the drippings in the skillet.

To the same skillet, add the beer and butter, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes. Add the onions, celery, and 1 teaspoon salt, and sauté until softened and translucent, about 8–10 minutes.

In a separate bowl, combine 4 cups of hot water with garlic powder, smoked paprika, vegetable seasoning, and 2 teaspoon salt. Stir until dissolved.

Preheat your oven to 350°F (175°C). In a 9x13” baking dish, combine the breadcrumbs, cooked sausage, and sautéed vegetables. Pour the seasoned broth evenly over the mixture, tossing gently to combine.

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and slightly crisp.

Let the stuffing cool slightly before serving. It’s hearty, flavorful, and the perfect addition to any holiday feast!