Ingredients

The following ingredients have 8 Servings
  • 3/4 pound sweet Italian sausage, casings removed
  • 1 pound crusty French bread, slightly stale, 1/2-inch cubes
  • 2 yellow onions, diced
  • 2 stalks celery, diced
  • 2 cups chicken stock
  • 1 cup raisins, soaked in hot water and drained
  • 8 sage leaves, chopped
  • 6 sprigs thyme, de-stemmed
  • 2 tablespoons parsley, chopped
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Preheat oven to 350º F.
  • Brown sausage in a large saute pan over medium heat. Use a wooden spoon to break it into small pieces.
  • Once browned and cooked through, remove sausage with a slotted spoon and set aside.
  • Add onions, celery, parsley, sage, thyme, salt and pepper to the sausage fat and cook for 10 minutes, or until vegetables have softened.
  • Combine sausage, vegetables, raisins and breadcrumbs in a large bowl and slowly pour in chicken stock.
  • Stir until liquid is semi-absorbed and bread is moist. Pour into a 9×13-inch baking dish and bake, covered, for 20 minutes.
  • Remove cover and bake for another 10 minutes, or until top is lightly browned.