1 pound ground sausage 1 white onion diced 4 garlic cloves, minced 1/2 tsp of oregano 1 1/2 cups sliced celery 1/4 cup salted butter 1/4 cup all-purpose flour 2 cups low sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups heavy cream 1 large egg 1 pound stale loaf bakery-style bread* cubed 1 cup dried cranberries 1 tablespoon minced fresh sage 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh thyme
Instructions:
Preheat oven to 425 degrees. Lightly grease a 9x13 pan. Heat a large skillet over medium-high heat. Add in ground sausage and cook until browned, about 5 minutes. Add in onion, garlic, oregano, and celery and saute until onions are soft and translucent about 5 to 7 minutes, and sausage is cooked. Add in butter and allow it to melt. Whisk in flour until all white specks disappear and cook 2 minutes. Pour in the chicken broth, season with salt and pepper, and whisk to combine. Bring to a boil. Once boiling the mixture will thicken quickly. Once it thickens remove from heat and set aside. In a small bowl whisk together the egg and heavy cream. Set aside. In a large mixing bowl mix together the stale diced bread*, dried cranberries, and fresh herbs. Slowly pour the cream mixture over it and stir to moisten everything. Then pour the chicken broth and sausage mixture over and stir to combine. Immediately transfer it to the prepared 9x13 pan and spread it out in an even layer.
Bake at 425 degrees for 30 minutes, until the top starts to brown. Serve hot.
Ingredients:
ReplyDelete1 pound ground sausage
1 white onion diced
4 garlic cloves, minced
1/2 tsp of oregano
1 1/2 cups sliced celery
1/4 cup salted butter
1/4 cup all-purpose flour
2 cups low sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups heavy cream
1 large egg
1 pound stale loaf bakery-style bread* cubed
1 cup dried cranberries
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
Instructions:
Preheat oven to 425 degrees. Lightly grease a 9x13 pan.
Heat a large skillet over medium-high heat. Add in ground sausage and cook until browned, about 5 minutes.
Add in onion, garlic, oregano, and celery and saute until onions are soft and translucent about 5 to 7 minutes, and sausage is cooked. Add in butter and allow it to melt.
Whisk in flour until all white specks disappear and cook 2 minutes. Pour in the chicken broth, season with salt and pepper, and whisk to combine. Bring to a boil. Once boiling the mixture will thicken quickly. Once it thickens remove from heat and set aside.
In a small bowl whisk together the egg and heavy cream. Set aside.
In a large mixing bowl mix together the stale diced bread*, dried cranberries, and fresh herbs. Slowly pour the cream mixture over it and stir to moisten everything. Then pour the chicken broth and sausage mixture over and stir to combine. Immediately transfer it to the prepared 9x13 pan and spread it out in an even layer.
Bake at 425 degrees for 30 minutes, until the top starts to brown. Serve hot.
Enjoy! Buen Provecho!