1 Diced Onion
2 c. Diced Celery
2 Cans Turkey/Chicken Broth (veggie would work too)
1 pkg. Sliced Mushrooms (Crimini, button, shiitake, portobello, porcini or a combo)
1 lb. Cooked, Drained Sausage (I prefer the country-style over the Italian for this)
5-7 (heaping) cups Cubed, Crusty Bread (sourdough, multi-grain, ciabatta, Artisan, a mix--whichever you like)
Sage
Thyme
Poultry Seasoning
Salt & Pepper
Olive Oil
Fresh chopped parsley
DIRECTIONS
Bread needs to be dried into croutons first. Place cubes on a cookie sheet and leave out over night. You can also bake them in the oven at a low temperature until the bread has dried out.
Drizzle croutons with olive oil and sprinkle with sage, thyme, poultry seasoning, salt, & pepper.
Brown and drain sausage.
Brown onions, celery, and mushrooms (you can use the same pan with the sausage remnant to add extra flavor). Add butter if necessary.
Add broth and drained sausage to the veggie mixture.
Mix croutons in a 9x13 baking dish and pour the broth and veggies over the top. Stir and fold until just combined and all ingredients are evenly incorporated.
Bake @ 375* for 30 minutes.
Top with the chopped parsley to make it pretty.
Recipe adapted from Kneader's To-Die-For Stuffing (I used to use their prepared 12-Grain Hazelnut & Asiago Sourdough prepared croutons)
