- 1 sourdough loaf
- 1 stick salted butter
- 3 ribs celery, finely minced
- 1 medium yellow onion, minced
- 1 shallot, minced
- 3 cups baby portobello mushrooms, chopped
- 1 lb ground pork sausage
- 1 sprig fresh sage
- 1 sprig fresh rosemary
- 3 cups chicken broth
- 2 large eggs
- 2 tsp salt
- 1/2 teaspoon pepper
- In a skillet over medium, heat half of the butter. Once it’s hot saute one sprig of rosemary and one sprig of sage in the butter for 3-5 minutes. Remove the herb sprigs from the butter.
- Add the onion, celery, mushrooms, and shallot to the herbed butter, and cook until they are soft and begin to brown.
- Add the ground pork sausage and cook until browned. Do not drain the fat.
- Preheat the oven to 350 F.
- Add the other half of the butter to a large casserole baking dish and place in the oven to melt.
- Cut the sourdough bread into 1-inch cubes.
- Remove the melted butter from the oven and toss the melted butter with the bread.
- Bake the sourdough bread for 20 minutes, stirring at 10 minutes to toast the bread evenly.
- Pull the toasted bread out of the oven.
- In a large bowl, whisk together the eggs, salt and broth.
- Scoop the sausage mushroom mixture into the toasted bread and toss to combine evenly.
- Pour the broth and egg mixture over the bread and let it sit for 10 minutes to soak.
- Place the remaining herbs on top of the stuffing.
- Bake for about 30 minutes, until it’s golden brown.
