 | | Directions |
- Preheat oven to 350°.
- Grease a 2 quart baking dish.
- Cut or tear bread into 1 inch cubes and spread them out on a baking sheet.
- Toast in the oven until they begin to crisp and brown. (Approximately 20 minutes)
- Transfer to a large mixing bowl.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add mushrooms and a few pinches of salt.
- Saute, stirring ocassionally until golden brown. (Approximately 10 minutes).
- Add celery, onion, 2 tablespoons of butter and thyme.
- Once the butter has melted, cook and stir, until the vegetables are tender. (Approximately 5 minutes).
- Add sage and remaining 4 tablespoons of butter.
- Add chicken broth and stir to combine.
- Season with salt and pepper to taste.
- Pour mixture over bread cubes in mixing bowl and toss to combine until all the liquid is absorbed.
- Pour mixture into greased baking dish.
- Sprinkle with parsley.
- Bake until heated through and top is golden brown. (Approximately 40 minutes)
- Cool slightly before serving.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Container: 2 quart baking dish
Servings: 10
|  | | Ingredients | | - | | 1 pound sourdough bread - cubed |
| - | | 8 tablespoons butter |
| - | | 8 ounces baby portebello mushrooms |
| - | | salt and pepper to taste |
| - | | 4 celery stalks with leaves, sliced |
| - | | 1 medium onion - chopped |
| - | | 10 sprigs fresh thyme - leaves stripped from stems |
| - | | 10 fresh sage leaves |
| - | | 3 1/2 cups chicken broth |
| - | | 3 tablespoons fresh parsley - chopped |
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