• 1 lb loaf sourdough bread (I use about half of a homemade boule)
  • 8 tablespoons butter
  • 1/2 lb breakfast/sage sausage meat
  • 10 oz mushrooms (I prefer shitake or cremini)
  • 2 stalks celery, diced
  • 1 onion, diced
  • several sprigs of fresh thyme, leaves stripped from stems
  • several fresh sage leaves, chopped
  • 3 1/2 cups chicken stock
  • a handful of fresh parsley, chopped
  • salt and papper


  1. Preheat oven to 350.
  2. Cut the bread into cubes and spread evenly on a sheet pan. Toast in the oven for 20 minutes.
  3. Heat 2 tablespoons butter in a deep stainless skillet on medium high. Add sausage and mushrooms and cook for a few minutes. Season with salt and pepper.
  4. Add celery, onions, 2 tbsp. more butter, and thyme. Cook for about 5 minutes.
  5. Add remaining butter and sage; stir until butter is melted.
  6. Add chicken stock and stir to combine.
  7. Season with salt and pepper as needed.
  8. Remove toasted bread cubes from oven and pour them straight into the deep skillet. Mix to combine and allow bread to soak up the liquid.
  9. Sprinkle fresh parsley along the top. Bake for about 40 minutes.

Recipe slightly adapted from Dave Lieberman on Food Network.

I love the flavor meld of the sourdough, sausage, and mushrooms, however, this could easily be made vegetarian by removing/replacing the sausage and using mushroom stock instead.