2 1/2 pounds sandwich bread, cut into 3/4-inch dice
1 1/2 pounds Chopped Mushrooms
1 large onion, finely chopped
4 large stalks celery, finely chopped
2 cloves garlic grated
1/4 cup minced fresh sage leaves
4 cups chicken Stock
3 whole eggs
2 tbsp chopped parsley leaves
1 cup Frozen Blueberries, thawed
Salt and freshly ground black pepper
- Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two lined baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F
- In large Pot, melt butter over medium high heat and add Mushrooms, onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add 2 cups of chicken stock.
- Whisk remaining 2 cups of chicken stock, eggs, and 2 tablespoons parsley in medium bowl until combined. Stirring constantly with a spoon, slowly pour egg mixture into mushroom mixture. Add bread cubes and 1/2 cup of blueberries and fold until evenly coated.
- Next transfer mixture to buttered 9 by 13 rectangular baking dish, scatter 1/2 cup of blueberries on top then cover dish tightly with aluminum foil and bake until thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 20-30 minutes and serve.
Photos by Yarrow Side Creatives
Recipe by Timothy Reimer