2
Arrange bread in single layers on 2 cookie sheets with sides. Bake for 20 minutes or until well toasted. Turn oven off and leave pans in oven for 30 minutes or until bread is dry and crisp.
3
Remove bread and turn oven back on to 350° F.
4
Generously butter the inside of an oven-proof, 4-6 quarter baking dish, large enough to hold all of the ingredients. Set aside.
5
In a large mixing bowl, add bread cubes, kielbasa, onion, celery, herbs, pine nuts, currants and a dash of pepper. Pour in chicken stock or milk (if using) and gently stir until well combined.
6
Transfer stuffing to buttered baking dish, cover with foil and bake at 350° for 25 minutes. Uncover and cook 20 minutes or until browned.
