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Ingredients 4 loaves (1 pound each) sliced white bread 2 pounds sliced bacon 2 pounds bulk pork sausage with sage 2 medium onions, sliced 4 ribs celery, diced 1/2 cup unsalted butter 8 cups chicken or turkey stock (the original recipe calls for 3-4 cups, but I ended up using 8 total) 1/4 cup dried sage leaves 2 1/2 tablespoons poultry seasoning 1 teaspoon ground pepper 1/2 teaspoon salt Instructions Tear the bread into 1 pieces and let stand, uncovered, at room temperature, overnight to allow the bread to try out

Using a heat proof spatula, break up the sausage as its cooking so that the pieces are all about the same size

The grey would be an excellent way to bridge the navy and the brown

Button-up front

LR: I always say, Dont aim for perfection