- ¼ stick unsalted butter
- 1 cup chopped celery
- ½ cup onion
- ¼ lb skinless Italian sausage (mild or spicy!)
- ½ teaspoon parsley
- ½ teaspoon rosemary
- ½ teaspoon thyme
- 1 cup chicken broth
- 41/2 cups cubed bread
Hamburger buns, white bread, and pumpernickel were used;
they were cubed and baked at 350 degrees until dry and slightly crisp but not browned.
Preheat oven to 350 degrees. On stove top, melt butter in a large skillet over medium heat. Saute the celery and onion until it is soft and fragrant about 3-5 minutes. Add pinches of sausage, stir, and add parsley, rosemary and thyme; continue to cook and stir until sausage is browned. Pour all the ingredients into a large bowl and toss until mixed and the cubes are moist (be careful not to smash the bread too much). Spoon into a 9” baking dish and slightly flatten with the back of a spoon or your hand. Bake for 15 minutes covered with foil and 15 minutes uncovered or until top is browned.