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

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