- 1 lb loaf sourdough bread (I use about half of a homemade boule)
- 8 tablespoons butter
- 1/2 lb breakfast/sage sausage meat
- 10 oz mushrooms (I prefer shitake or cremini)
- 2 stalks celery, diced
- 1 onion, diced
- several sprigs of fresh thyme, leaves stripped from stems
- several fresh sage leaves, chopped
- 3 1/2 cups chicken stock
- a handful of fresh parsley, chopped
- salt and papper
- Preheat oven to 350.
- Cut the bread into cubes and spread evenly on a sheet pan. Toast in the oven for 20 minutes.
- Heat 2 tablespoons butter in a deep stainless skillet on medium high. Add sausage and mushrooms and cook for a few minutes. Season with salt and pepper.
- Add celery, onions, 2 tbsp. more butter, and thyme. Cook for about 5 minutes.
- Add remaining butter and sage; stir until butter is melted.
- Add chicken stock and stir to combine.
- Season with salt and pepper as needed.
- Remove toasted bread cubes from oven and pour them straight into the deep skillet. Mix to combine and allow bread to soak up the liquid.
- Sprinkle fresh parsley along the top. Bake for about 40 minutes.
Recipe slightly adapted from Dave Lieberman on Food Network.
I love the flavor meld of the sourdough, sausage, and mushrooms, however, this could easily be made vegetarian by removing/replacing the sausage and using mushroom stock instead.