Ingredients:

  • 1 lb sourdough bread, cut into 1-inch cubes
  • 0.5 cup unsalted grass-fed butter
  • 1 lb lean poultry or pork sausage, removed from casings
  • 2 large leeks, white and light green parts only, thinly sliced
  • 3 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 0.5 cup fresh Italian parsley, chopped
  • 2 tbsp fresh sage, finely minced
  • 1 tbsp fresh thyme leaves
  • 2.75 cups low-sodium chicken bone broth
  • 2 large eggs, beaten
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. Spread the 1 lb sourdough bread cubes on a baking sheet.
  3. Toast for 15 minutes until the bread is dry and slightly golden. Note: This prevents the bread from turning into mush later.
  4. Melt 0.5 cup butter in a large skillet over medium high heat.
  5. Brown 1 lb sausage until no pink remains and it starts to sizzle.
  6. Add the 2 sliced leeks and 3 stalks of celery to the skillet.
  7. Sauté for 8 minutes until the vegetables are translucent and soft.
  8. Stir in 4 cloves minced garlic, 2 tbsp sage, and 1 tbsp thyme for 1 minute.
  9. Combine the toasted bread and the skillet mixture in a large bowl.
  10. Whisk 2.75 cups bone broth with 2 beaten eggs, 1 tsp salt, and 0.5 tsp pepper.
  11. Pour the liquid over the bread and toss gently until every cube is hydrated.
  12. Transfer to a buttered 9x13 dish and bake for 50 minutes until the top is golden and crackling.