Start by separating the sausage meat from its casing. To the sausage meat add a drizzle of Olive Oil and the fresh thyme, sage, and rosemary. Mix well to combine.
Using your hands, break up the sourdough and place it into a blender. Pulse on high for 3-4 minutes until you get rough breadcrumbs. Set aside.
In a hot frying pan, brown the herb-sausage meat mixture for approx. 5-6 minutes and set aside.
In the same frying pan, fry the onions with 1 tsp of salt till translucent. Next, add in the celery and fry for another 3-4 minutes on low heat. Season with salt and pepper to taste. Add the sausage mix back to the frying pan and mix well.
Finally, add in the kale and parsley and cook for 1-2 minutes until both leafy greens have wilted.
In a small bowl, whisk the eggs, chicken stock cube, and a drizzle of water together. Set aside.
To assemble the stuffing, place the sausage mixture into an ovenproof dish and top with the sourdough breadcrumbs. Using a spoon, roughly mix the breadcrumbs into the sausage mixtures until they are evenly distributed throughout the dish.
Drizzle over the egg mixture and top with a few sage leaves and rosemary sprigs.
Bake at 180 degrees Celsius for approximately 30 minutes till the stuffing is set and crispy on top.