Toasting the bread beforehand means you won't have to worry about sogginess, while adding flavourful pork sausage keeps it moist in the oven.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2015
- 12 cups cubed crusty French bread or Italian bread about 1 loaf
- 1/4 cup butter
- 1 pkg (500 g) sausage casings removed
- 2 cups diced leeks white and light green parts only
- 1 cup diced celery
- 2 apples such as Gala, peeled, cored and diced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/3 cup chopped fresh parsley
- 3 tablespoons chopped fresh sage
- 1 1/2 cup sodium-reduced chicken broth
- 2 eggs
Arrange bread on rimmed baking sheet; toast in 350°F (180°C) oven until light golden, 10 to 12 minutes. Transfer to large bowl.
While bread is toasting, in large skillet, melt half of the butter over medium-high heat; cook sausage, breaking up with spoon, until browned, about 8 minutes. Using slotted spoon, remove to bowl with bread.
In same skillet, melt remaining butter over medium heat; cook leeks and celery, stirring occasionally, until beginning to soften, about 6 minutes. Add apples, pepper and salt; cook, stirring, until tender-crisp, about 4 minutes. Stir into bread mixture. Add parsley and sage.
In bowl, whisk broth with eggs; drizzle over bread mixture. Toss to coat.
Scrape into greased 13- x 9-inch (3 L) baking dish; cover with foil. (Make-ahead: Refrigerate for up to 24 hours. Let stand at room temperature for 1 hour before continuing with recipe.) Bake in 425°F (220°C) oven for 20 minutes; uncover and bake until top is browned, 10 to 15 minutes.
Tip from The Test Kitchen: Switch up the flavour with different types of sausage, such as farmer's honey-garlic or chorizo.
Nutritional facts per each of 10 servings: about
- Fibre 2 g
- Sodium 757 mg
- Sugars 6 g
- Protein 14 g
- Calories 345.0
- Total fat 20 g
- Potassium 293 mg
- Cholesterol 87 mg
- Saturated fat 8 g
- Total carbohydrate 28 g
- Iron 19.0
- Folate 30.0
- Calcium 5.0
- Vitamin A 12.0
- Vitamin C 10.0