Cooking with Wine

Preheat the oven to 350° and butter a 3-quart casserole dish.
Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat.
Add the sausage and cook until golden brown, about 6 minutes.
Add the leeks, green onions, squash, fennel seeds and the salt and pepper; cook until the leeks are soft, about 3 minutes.
Add the kale, toss and cover until the kale wilts, about 4 minutes.
Add the focaccia/onion roll cubes and the remaining 3 tablespoons butter and toss until the butter melts.
Stir in the diced parmesan and 1 teaspoon salt.
In a separate bowl, whisk the egg and chicken broth until smooth. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
Transfer the bread mixture to the prepared casserole dish.
Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes. Set aside for 5 minutes before serving.