Crispy golden brown on the bottom, moist and full of flavor on top! This makes an awesome holiday side dish for serving with anything. Traditional herbs, celery and onion are so good with the tangy sourdough bread cubes I save from the ends and pieces of homemade bread but you can use store bought sourdough if your not a bread baker. Mixing up different types of sourdough bread will give it a unique texture and flavor that's amazing!
8 cups diced sourdough bread cubes
1 pound bulk pork sausage. (I used Jimmy Dean Sage Breakfast sausage)
1 1/2 cups chopped fresh cremini mushrooms or 1 cup cooked and chopped wild mushrooms as described in the method below.
1 3/4 - 2 cups chicken stock
2 tablespoons melted butter
2 tablespoons chopped parsley
1/2 of a large sweet onion chopped (1/2 inch pieces)
4 ribs of celery chopped into a small dice (1/4 to 1/2 inch)
1 teaspoon each: dried basil, dried thyme leaves, dried tarragon leaves and dried rosemary all crushed together with a mortar & pestle.
1/2 teaspoon salt
1/2 teaspoon black pepper