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7 cups bread cubes (12-ounce loaf white bread; three-quarter-inch cubes)
1 pound pork sausage meat
2 cups finely chopped celery (stalks and leaves)
3 tablespoons flour
1 teaspoon rubbed sage
1 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups chicken consomme (or 21/2 cups water plus 3 chicken bouillon cubes)
2 eggs, beaten
1 tablespoon chopped parsley

Place bread cubes in a large mixing bowl.

Pan-fry pork sausage in a large skillet. Stir to break up the pieces. Add celery and cook 1 minute. (Celery should stay crisp). Spoon out 3 tablespoons drippings to use for sauce. Pour remaining drippings, sausage, and celery over bread cubes. Toss lightly.

Return the reserved drippings to skillet. Add flour; stir to blend. Add sage, salt, pepper, and consomme. Cook and stir until slightly thickened. (This is a thin sauce.) Remove from heat. Add eggs and parsley. Pour over bread and sausage. Mix lightly. Empty into a baking dish (12x8 inches) or 2-quart casserole. Cover with lid or foil and bake in a moderate oven (350°F) 30 minutes. Uncover, and bake 15 minutes more. To serve, spoon out or cut into squares. Yield: 8 servings.