Swiss Chard Purses with Sausage Stuffing

Name: Swiss Chard Purses with Sausage Stuffing
Ingredients: 5 cups cubed (1-inch) day-old bread (from a baguette or country loaf); 2 cups whole milk; 2 large leeks, outer leaves removed and cut lengthwise into 25 (12- by 1/4-inch) strips, then remaining white and pale green parts chopped (2 cups); 4 1/2 tablespoons extra-virgin olive oil; 1 lb bulk sausage (sweet Italian or breakfast sausage); 2 lb large green Swiss chard leaves, stems trimmed flush with leaves and then finely chopped and leaves left whole; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 large eggs, lightly beaten; 1/2 cup reduced-sodium chicken broth