Ingredients: |
Ingredients: 4 Tbsp. unsalted butter plus more for greasing
1 1/4 lbs. soft multigrain bread, cut into 1-inch pieces
2 Tbsp. extra-virgin olive oil
1 lb. sweet Italian sausage, casings removed
2 cups finely chipped onion (1 medium onion)
1 cup finely diced celery (2 large ribs)
Kosher salt
2 garlic cloves, minced
1 Tbsp. finely chopped sage
1 Tbsp. finely chopped thyme
1/2 tsp. crushed red pepper
1/2 cup dry white wine
4 large eggs
2 1/2 cups chicken stock or low-sodium broth
1/2 tsp. black pepper
1 cup coarsely chopped flat-leaf parley
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Directions: |
Directions:Preheat the oven to 375º. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the bread for about 15 minutes, tossing halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
In a large skillet, heat the olive oil until shimmering. Add the Italian sausage and cook over moderately high heat, breaking up the meat with the back of a spoon, until browned and just cooked through, about 7 minutes. Scrape the sausage and any fat into the bowl with the bread.
In the same skillet, melt the 4 tablespoons of butter. Add the onion, celery and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until the onion and celery are softened and just starting to brown, about 8 minutes. Stir in the garlic, sage, thyme and crushed red pepper and cook, stirring, until fragrant, about 1 minutes. Add the white wine and simmer until nearly absorbed, about 2 minutes. Scrape the vegetables into the bowl with the bread and sausage. |
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