|16||Slices Dempster’s® Garden Vegetable Bread, cut into ½” (1.25 cm) cubes|
|8||Slices Schneiders® Bacon, chopped|
|3/4 cup||(175 mL) Butter, divided|
|2 cups||(500 mL) Chopped onions|
|2 cups||(500 mL) Chopped celery|
|1 lb||(450 g) Mushrooms, chopped|
|1 tbsp||(15 mL) Chopped fresh thyme|
|2 tbsp||(30 mL) Chopped fresh sage|
|Salt and pepper|
|1 cup||(250 mL) Reduced sodium chicken broth|
|1/4 cup||(60 mL) Chopped fresh parsley|
|1 cup||(250 mL) Grated Asiago cheese (optional)|
PREHEAT oven to 300°F (150°C).
ARRANGE bread cubes in a single layer on baking sheets and place in oven for 15-20 minutes or until lightly toasted.
HEAT a large skillet over medium-high. Add bacon and cook until crisp, about 5-6 minutes. Remove bacon with a slotted spoon and set aside.
ADD ½ cup (125 mL) butter to the same pan then add onion, celery and mushrooms. Sauté for 5-6 minutes or until tender and fragrant. Add thyme, sage, salt and pepper. Stir in broth and bring to a simmer. Remove from heat and transfer mixture to a large mixing bowl along with bread cubes and bacon. Increase the temperature of the oven to 375°F (190°C).
WHISK together eggs and parsley. Pour over bread and onion mixture and toss to coat well. Stir in cheese if using and transfer to a lightly greased 9x13” (3.5 L) rectangular baking dish. Dot the top with the remaining butter and cover with aluminum foil. Bake in preheated oven for 30 minutes, remove foil and bake for 20 minutes more.
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