Ingredients
Yield: 1 Tray
- 1.5 Loaves Artisan Bread (we use Ciabatta)
- 1.5 qt Chicken stock
- 1 Onion, diced
- 1 1/4 C Celery, diced
- 1 lb Sausage
- 1/2 C Chestnuts, diced
- 1/4 C Sage, minced
- 1/4 C Parsley, minced
- 2 T Thyme, minced
- Salt & pepper, to taste
- 2 Eggs
- 1 medium apple, small dice
November 14, 2014
Method:
Cut bread into a large dice and leave out overnight or up to 2 days to dry.
In a large pot, sauté the sausage until browned. Add 2 T butter, then the apple, celery and onions and cook until soft. Turn off the heat and add herbs. Add half the bread and half the chicken stock and stir until combined Add chestnuts, remaining bread and stock. Season to taste.