- 2 loaves of Pullman bread (one white, one whole wheat)
- 1 stick of unsalted butter
- 1 1/2 pounds sausage, removed from casing
- 3 finely chopped leaks (whites and light green parts – make sure to wash well and dry)
- 4 stalks of celery, chopped
- About 8 sage leaves, minced
- 5 cups of stock
- 3 whole eggs and 2 yolks
- 1/2 cup parsley, minced
- Kosher salt and freshly ground black pepper
Cube some of the bread, and tear some to get uneven bits sticking out for extra crunch and varying texture. Keep any crumbs. Dry the bread in a 275°F oven for 50 minutes.
In large Dutch oven, melt butter on medium heat and add sausage. Allow it to brown on one side, then break it up with a wooden spoon into little pieces as it finishes. Remove cooked sausage, turn up the heat to medium high, and cook the leaks until they are lightly browned. Turn the heat back on to medium, add the celery and sage and cook until soft, about 10 minutes. Remove from heat and add half of chicken stock.
Mix together the rest of the stock, eggs, and half the parsley. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread and reserved crumbs, and mix together.
Put it in a buttered foil half sheet baking container, cover with foil, and bake at 350°F for 45 minutes. Remove foil and bake until top browned, about 10 min. Sprinkle with more parsley