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Ingredients
US|METRIC
4 SERVINGS
- 1 sourdough loaf (large, 10 cups of it cubed, if you have more – just add more liquid)
- 2 Tbsp. butter
- 1 large onion
- 3 stalks celery
- 2 cloves garlic
- 1 lb. pork sausage
- 1/4 cup melted butter
- 3 cups chicken broth
- 1 tsp. ground sage (+ more for making bread crumbs, along with garlic, salt and pepper)
- fresh herbs
- thyme
- rosemary
- sage
- garlic sausage (Honey)
- breakfast sausage (Maple)
- mild Italian sausage
- turkey sausage (for a leaner sausage recipe)
- 10 cups sourdough bread (or 1 boule)
- 2 Tbsp. olive oil
- 1/2 tsp. ground sage
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 10 cups bread crumbs (if you have more, use more liquid)
- 500 grams pork sausage (17-18 ounces – see notes on what kind.)
- 2 Tbsp. butter
- 1 large onion (diced)
- 3 stalks celery (diced)
- 2 cloves garlic (minced)
- 3 cups chicken broth (start with 2 and work up to 3. You want it to be moist but soggy or swimming in liquid. Otherwise you'll have to cook it longer.)
- 1/4 cup melted butter
- 1 tsp. ground sage
- 1/2 tsp. fresh rosemary (+ 1 extra spring chopped)
- 1 tsp. fresh thyme (+ 2 extra sprigs chopped)
- 1 tsp. fresh sage (+ 3 leaves chopped)
- fresh parsley chopped
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