Ingredients
1/4 lb. Beeler’s bacon, chopped
1/2 large onion, chopped
2 celery stalks, chopped
2 cups crimini mushrooms, quartered
4 Tablespoons Hope Creamery butter, unsalted
1/2 dried thyme
2 garlic cloves, minced
2 Tablespoons fresh rosemary, finely chopped
1 Rose Street Patisserie Sourdough Boule, cut into 1/2 inch cubes (8-9 cups)
4 Tablespoons Hope Creamery butter, unsalted
Sea salt and black pepper to taste
2-3 cups Imagine chicken stock
2 Larry Schultz organic eggs, beaten
Preparation
Preheat oven to 375 degrees F.
Sauté bacon until fat has rendered out and the meat has started to crisp. Remove from pan and drain on paper towels.
Add onions, mushrooms, celery, thyme, garlic, butter and rosemary to pan; cook on low until celery is tender.
Place bread cubes and vegetable mixture in a bowl; pour stock over and incorporate.
Season with salt and pepper to taste. Mix in beaten egg.
Place mixture into a buttered casserole dish and bake at 375 degrees F for 30 minutes or until top has crisped over.
