Cut baguette into 1 1/2 inch chunks and place in a large bowl.

Place skillet on high heat and add 1 tbsp butter.

When the butter is almost melted add the sausage and mash with a spatula to break it up.

Lower heat to medium and continue cooking the sausage until you arrive at sausage pebbles and almost cooked through.

Add shallots, celery and garlic and mix thoroughly and cook until celery begins to soften, approx. 5 mins, and then tip mixture into bowl with diced baguette.

Warm the chicken broth and then add butter and stir until butter is melted.

Slowly pour over bread and sausage mixture.

Sprinkle the black pepper and parsley on top then with a large spoon mix thoroughly.

Tip mixture into a 13 x 9 ovenproof dish. You should have just enough to create one layer.

Place in a preheated oven at 350 and cook until the bread becomes golden and crisps on the edges - approx. 45 mins.