Cookbook

Suggested by the Baly family,
for 10 people.

● 1 pound sausage (not spiced; if possible have your butcher grind the meat for you)
● 5 tablespoons butter
● 3 cups chopped onions
● 6 stalks celery, chopped into small pieces
● 2 cups chopped mushrooms (oyster, shitake or trumpet are best)
● 1 cup chopped shallots
● 12 prunes, chopped
● 2 cups apple, chopped
● 1 tablespoon fresh sage, chopped
● 1 tablespoons fresh thyme, chopped
● 1 tablespoon fresh rosemary, chopped
● 6 cloves garlic
● 3 cups chicken broth, or more, enough to moisten bread crumbs
● 2 large eggs, beaten
● 12 cups Anadama* or a hearty whole grain bread, torn small and lightly toasted
● 1 1/4 cup fresh parsley, chopped Salt and pepper to taste

* Please follow our Anadama bread recipe in our Thanksgiving recipe collection.

Preparation

Brown the sausage with salt, pepper and two tablespoons herbs de provence separately and reserve. Sauté the mushrooms at a med-high heat in the fat left over from the bacon and sausage and reserve. Sweat and lightly caramelize the onions and shallots with the herbs and garlic in the butter and reserve. Whisk the eggs into the chicken broth. Combine all reserved ingredients into a large pot or pan and mix well. Bake covered at 325 ºF until set (it should resemble a soft bread pudding.) Bake uncovered at 350 ºF for five to ten minutes until a golden brown crust forms

Courtesy of Thomas Winslow, Chef