Estimated read time: 1-2 minutes
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From Chef Lesli Sommerdorf for Harmons
Serves 6-8
Ingredients:
4 tablespoons olive oil, divided, plus more for greasing
1 loaf country bread, cut into slices and cubed
1 pound country-style sausage
1 yellow onion, chopped
2 carrots, chopped
2 ribs celery, chopped
1 (8-ounce) can water chestnuts, rinsed, drained and chopped
Salt and freshly ground pepper
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1/4 cup chopped fresh flat-leaf parsley
3-4 cups low-sodium chicken broth
Instructions:
Heat oven to 400 degrees. Oil a 9- by 13-inch baking dish.
Place the bread on a rimmed baking sheet and bake until lightly golden brown, 15 to 20 minutes. Transfer the bread to a large bowl.
Meanwhile, in a large frying pan over medium-high heat, warm 1 tablespoon oil. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Transfer the sausage to a medium bowl.
Return the frying pan to medium-high heat. Add the remaining 3 tablespoons oil, the onions, carrots and celery and cook, stirring often, until the onions are translucent and the other vegetables are softened, about 7 minutes. Season with salt and pepper, add the water chestnuts and continue to cook, about 10 minutes.
Return the sausage to the pan and add the sage, thyme and parsley. Toss to combine.
Pour the broth over the toasted bread and toss until nearly absorbed. Add the sausage-onion mixture and mix to combine. Transfer to the prepared baking dish and bake until golden brown and crisp, 15 to 20 minutes.
