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Pre-heat oven at 350℉
Cut loaf of bread into one-inch size pieces, split it on a baking sheet, place it in the oven, occasionally tossing, for about ten to fifteen minutes or until dry and toasty.
Spray a 9x13” baking pan with vegetable oil, toss in your bread, reserve.
In a medium saucepot, add butter, set the heat to medium, let it melt, add onion, celery, season to taste with salt, stir and let it sweat, occasionally stirring until softened, about two to three minutes.
Add oregano, and let it cook for one minute.
In a separate bowl, add eggs, a splash of your chicken stock, whisk until thoroughly combined; then add the rest of the chicken stock to your sweating veggies.
Cut the heat, add sage.
Add your egg mixture evenly across your bread and your stock and veggie mixture.
Give it a toss, sprinkle some flaky salt.
Cover with foil, place in the oven for 25 minutes.
Uncover and bake for 25 to 30 minutes or until set and crisp on top.