Ingredients
- 3/4 pound Italian sausage (sweet, casings removed)
- 1 pound French bread (slightly stale, sliced into around 1/2-inch cubes)
- 2 yellow onions, diced
- 2 stalks celery, diced
- 4 garlic cloves, finely chopped
- 2 cups chicken broth (or water mixed with chicken boullion)
- 1 cup raisins (soaked in hot water and drained)
- 8 sage leaves, chopped
- 6 sprigs thyme, de-stemmed
- 2 tablespoons parsley, chopped
- Salt and freshly ground pepper, to taste
How to Make
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Step 1: Preheat oven to 350 F. Butter a 9x13 baking dish.
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Step 2: Brown sausage in a large saute pan over medium heat. Use a wooden spoon to break it into small pieces. Once browned and cooked through, remove sausage with a slotted spoon and set aside.
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Step 3: Add onions, celery, garlic, parsley, sage, thyme, salt and pepper to the sausage fat and cook for 10 minutes, or until vegetables have softened.
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Step 4: Combine sausage, vegetables, raisins and bread cubes in a large bowl. Slowly pour in chicken stock. Stir until liquid is semi-absorbed and bread is moist. Transfer into baking dish. Cover with foil, bake 20 minutes.
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Step 5: Remove cover and bake for another 15-20 minutes, or until top is lightly browned.
We hope you enjoy this recipe!
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