Italian Antipasti Stuffing

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16 cups 1/2-inch cubes sesame semolina bread (about 1 pound)

1/2 cup extra-virgin olive oil, plus more for the dish

4 cloves garlic, minced

2 red onions, chopped

2 ounces sliced Genoa salami, chopped (about 1/2 cup)

2 ounces sliced spicy soppressata, chopped (about 1/2 cup)

3/4 cup giardiniera (Italian pickled vegetables), drained and chopped

1 teaspoon dried oregano

4 cups low-sodium chicken broth

2 large eggs, lightly beaten

4 ounces provolone cheese, cut into 1/2-inch cubes (about 1 cup)

1/2 cup chopped fresh parsley

2 tablespoons unsalted butter