Savory Stuffing

1. If you prefer a softer stuffing do not toast the bread. If you want it firmer, cut bread on a sheet tray and toast in oven until golden.
2. Grease a large shallow baking dish with extra-virgin olive oil or butter.
3. In a large skillet, heat 1 tablespoon extra-virgin olive oil and add sausage (if not using sausage, start with all of the oil and add the onions.) and cook until brown.
4. Move the sausage to a plate and add remaining oil to pan (if sausage was quite greasy, drain off most of the old oil) and add onion. Sauté until tender, about 5 minutes.
5. Add celery and cook for 2-3 more minutes. Remove from heat and stir in herbs, nuts and salt and pepper.
6. Take the onion and herb mixture, sausage, and the bread and stir together in a large bowl until well combined. Season with salt and pepper.
7. Add 1 cup of the chicken stock and the eggs.
8. Put into baking dish. Add more stock until it is sufficiently moist. Bake until the top has formed a crust and it is heated through, about 25 to 40 minutes.