Ingredients
1loafwhite bread,unsliced, torn into 1-inch pieces
1tbspbacon fat
1stickbutter
1lbitalian sausage,(455 g), meat, casings removed
2cupsonion,(300 g), diced
4stalkscelery,diced
4carrots,chopped
⅓cupfresh parsley,(15 g), chopped
1tspdried sage
½tspdried thyme
½tspsalt
½tspblack pepper
2large eggs
1¼cupschicken stock,(300 ml)
Preparation
Preheat the oven to 250 degrees F. Butter a 13x9x2-inch baking dish and set aside.
Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, for about 1 hour until dried out. Let cool; transfer to a large bowl.
Preheat oven to 350 degrees F. Melt the bacon fat and butter. Sauté broken up sausage meat for about 5 minutes. Remove with slotted spoon and set aside.
Add onion to skillet, cook for 5 minutes, add carrots and celery and cook for another 5 minutes. Let cool slightly.
Beat eggs and add to broken bread pieces. Add herbs, salt, and pepper. Add vegetables and sausage.
Stir in 3⁄4 cup hot stock. Put mixture into prepared baking dish, drizzle with remaining stock.
Cover with foil and bake for 30 minutes.
If serving, uncover and bake for another 10 minutes until the top is golden. If reheating, reheat first covered, then uncover and add some slices of butter and return to oven uncovered for 5 minutes.
Serve and enjoy!
