1 1/2 lb sliced potato bread, cubed
2 tablespoons butter
1 large onion, diced
4 stalks celery, diced
1 tablespoon minced rosemary
1 tablespoon minced sage
1 tablespoon minced thyme
1 lb fresh kielbasa, casing removed
3 eggs, beaten
2 cups turkey or chicken stock
freshly ground black pepper
butter for baking dish
Preheat oven to 325. Arrange the bread on a foil-lined baking sheet. Bake for 20 minutes or until toasted. Place in a large bowl. Set aside.
Meanwhile, saute the onion and celery in the butter in a large skillet until the onion is translucent but not browned. Scrape onto the bread in the bowl. Add the kielbasa to the same skillet and saute, breaking up any large chunks, until fully cooked. Drain the grease. Add the sausage to the bowl.
Add the eggs to the bowl. Stir until all ingredients are evenly distributed. Add the salt, pepper and stock. Stir until it is an uniform mixture. Set aside.
Grease an 9-inch pan (I used a deep dish pie plate) with butter. Spoon in the dressing. Cover in foil and bake 30 minutes. Remove foil and turn oven to 350. Bake 30 minutes or until fully cooked and the top is crispy. Serve immediately.