- Preheat oven to 350ºF. Brown pork over medium heat in a large deep oven safe pan or Dutch oven for 5 minutes. Add butter, leeks, and celery. Cook for 5 minutes longer.
- Stir in garlic, sage, thyme, rosemary, fennel seed and black pepper. Stir well. Cook 2 minutes longer. Turn heat off.
- Whisk together eggs, chicken stock and less sodium soy sauce. Add cubed bread to skillet and gradually pour chicken stock mixture into skillet, folding to coat the bread.
- Transfer to oven and bake uncovered for 30-35 minutes, until golden brown on top.
*If using fresh bread, cube bread and dry on a sheet pan uncovered for 24 hours or bake cubed bread in oven at 300ºF until dry, about 10-15 minutes.