Instructions: Cut bread into 1/2-inch slices. Place slices in a bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.

Meanwhile, place a 10- to 12-inch frying pan over high heat. Squeeze sausages from casings into pan. Discard casings. Stir meat often to crumble and lightly brown, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Stir often until vegetables are lightly browned, 5 to 8 minutes.

With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, cheese, basil, sage, and rosemary.

Squeeze moisture from silverbeet and add to bowl. Mix dressing and add salt to taste.

Spoon into a shallow 3-quart (9- by 13-inch) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325 to 350 degree oven until hot (at least 150 degrees in center) or lightly browned, about 50 minutes (1 hour if dressing is chilled).

This recipe yields about 11 cups; 10 to 12 servings.

Comments: Up to 1 day ahead, make dressing, put in casserole, cover, and chill.

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