Raise heat to medium-high, add sausage and cook, stirring, using a wooden spoon to break up clumps. When sausage has browned slightly add potatoes, and continue cooking until they are incorporated and slightly browned. Add bread cubes, and mix.
05Add about half the broth, and mix. If needed, add more to soften bread cubes and to bind the stuffing together. Add salt and pepper to taste, and sprinkle with 1 teaspoon summer savory. Taste, and add more savory if desired.
06Turn into buttered dish. If mixture seems dry, drizzle on remaining stock. Bake 30 to 40 minutes, until firm and crusty. (The stuffing is even better if mixed in advance, kept refrigerated and baked just before serving.)