Brioche bread filling with sausage (side dish)

Ingredients:

• 1 brioche, cut into 2.5cm cubes
• 450 g uncooked pork breakfast sausages, casings removed
• 4 celery stalks, halved lengthwise and cut into 0.5cm pieces.
• 4 cups of broth
• 1/4 cup chopped sage leaves

Preparation:

1. Preheat oven to 200°C.
2. Place the sliced ​​brioche on a baking sheet, spread it out in a single layer, and place it in the oven. Bake until golden brown, about 10 minutes. Set aside in a large bowl.
3. Heat a large skillet over medium-high heat, add the sausage, and break it up into pieces with a spoon. Cook until browned, then transfer to the bowl with the brioche. Add the celery to the remaining fat in the skillet and cook until softened, 4-5 minutes. Transfer to the bowl with the brioche.
4. Add the broth and sage and stir until the bread has absorbed most of the liquid. Season with salt and pepper to taste.
5. Transfer the bread filling to a 22x32 cm baking dish and bake, uncovered, for 20 minutes. Then cover with foil and bake until golden brown on top, another 20-25 minutes.