Pre-heat oven to 350 degrees.
Sauté ½ lb. of ground pork in large skillet. Set aside in large bowl.
Heat oil and 2 tablespoons of butter in the skillet over a medium heat until butter has melted. Add leeks, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes
Add vegetable mixture and breadcrumbs into a bowl with cooked pork. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour in 1-2 cups of chicken stock then pour over over bread mixture.
Beat eggs and mix with ½ cup of stock. Pour over stuffing along with fresh herbs, season with salt and pepper.
Depending on consistency preference, you can stir an additional egg (optional) and 1¼ cup cups stock into stuffing, spoon into a buttered 14-by-9 inch baking dish, and dot generously with butter.
Cover with foil, and bake at 375 degrees, 25 minutes. Uncover, and bake until golden brown, 10-15 minutes more.
