Ingredients
- 6 cups cubed french bread left out for 2 days to dry (I used Keto bread)
- 1 pound pork breakfast sausage links or mild Italian sausage
- 1 yellow onion
- 1/2 cup celery chopped
- 2 fuji or granny smith apples chopped
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/4 cup minced fresh parsley
- 1 egg
- 2 cups chicken stock
- 4 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375 degrees.
- If you haven’t let the bread dry out, cook the bread cubes on cookie sheets for 10-12 minutes.
- In a skillet cook the breakfast sausage until browned then remove from the pan.
- Let cool and slice into ½ inch slices.
- Add in the onion, celery and apples and cook for 3-4 minutes.
- In a large bowl add all the bread, sausage, apple, onions, celery, apples, sage, thyme and parsley.
- In a large measuring cup add the broth, egg and butter and whisk together before adding to the bowl and tossing
- Put into 9×13 pan, press down slightly and bake for 40-45 minutes or until crispy on top.
