Categories: Sides
Ingredients
- 10 cups cubed sour-dough bread
- 3 tbsp. unsalted butter
- 2 cups finely chopped onion
- 1 cup finely chopped celery
- 15 oz. hot turkey Italian sausage, casings removed
- 3 tbsp. chopped fresh thyme
- 3 tbsp. chopped fresh sage
- 3 tbsp. chopped fresh parsley
- 1/2 tsp black pepper
- 2 cups chicken broth
- 1 cup water
- 1 large egg, lightly beaten
- Cooking spray
Directions
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Preheat oven to 350.
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Arrange bread in a single layer on 2 jelly-roll pans. Bake at 350 for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off, leave pans in oven for 30 minutes or until bread is crisp.
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Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; saute 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13×9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350 for 25 minutes. Uncover and cook 20 minutes or until browned.