1 lb. roll sage breakfast sausage (Can use Italian sausage if you like)
3-4 stalks stalks celery; diced
1 onion; diced
1-1/2 Tblsp. minced garlic
2 tsp. rubbed dried sage
1/2 tsp. dried basil
1/2 tsp. dried oregano
1-1/2 to 2 cups chicken stock (I use homemade stock)
Salt and Pepper to taste
Preheat oven to 350°F. Spread bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted.
In a large skillet, cook sausage until no longer pink. Drain grease but do not discard. Set sausage aside.
Add a little of the drained grease to the skillet; add vegetables and sauté until tender. Transfer to a large mixing bowl. Add sausage, bread crumbs, sage, basil, oregano, salt & pepper; stir well.
Slowly add in broth to breadcrumb & sausage mixture; adding about 1/2 cup at a time. Lightly mix until evenly moistened.
Pour into a greased 9x13" casserole dish and bake at 350* for 30-35 minutes. Serve warm.