Ingredients

The following ingredients have 11 Servings
  • 16 ounces bacon
  • 10 cups sourdough bread cubes ((1 large loaf))
  • 12 ounces ground pork sausage
  • 4 tablespoons unsalted butter (divided)
  • 1 medium yellow onion (peeled and diced)
  • 1 red bell pepper (cut into 1/2-inch pieces)
  • 6 cloves garlic (minced)
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons finely chopped fresh sage (divided)
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 3 cups chicken stock
  • 2 eggs (lightly beaten)

Instruction

  • Cook bacon according to package directions. Place cooked bacon on paper towels to drain and cool. Set aside.
  • Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl. Set aside.
  • Butter 9x13-inch casserole dish. Set aside.
  • In large skillet over medium heat, cook sausage using spatula to break it up as it cooks. Add 2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add to bowl with bread cubes.
  • Leave 2 tablespoons of sausage drippings in pan (drain any extra) and add 2 tablespoons butter and garlic to skillet. Cook garlic, stirring frequently, about 2 minutes. Add onion and peppers. Cook until onions are translucent; add remaining herbs, including remaining sage, to skillet. Cook 2 minutes stirring frequently. Add onion herb mixture to the bowl with bread cubes.
  • Add chicken stock and remaining butter to skillet and scrape browned bits from bottom of pan as it cooks. Bring to a bubble (once you see the first bubbles), remove from heat and pour over bread cubes. Add eggs. Toss gently until combined and pour into prepared baking dish.
  • Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.