INGREDIENTS:

• 7 Breakfast Time Mini Chicken Sausage Links
• 1 loaf of sourdough bread cut into cubes (12 oz) 
• 1/4 cup butter
• 1/2 large yellow onion, chopped
• 3 celery stalks, chopped
• 2 Tbsp fresh sage, chopped
• 1 Tbsp poultry seasoning
• 1/2 tsp kosher salt
• 1 tsp pepper
• 1 Tbsp garlic, minced 
• 2 cups low sodium chicken stock
• 1 egg 
• 1/4 cup fresh parsley, chopped

DIRECTIONS:

• Dry the bread by placing an even layer of cubed bread on a baking sheet and bake at 275 degrees for 50 minutes. 
• Preheat the oven to 350 degrees. 
• To a Dutch oven on medium heat, melt the butter. 
• Stir constantly so the butter doesn’t brown. 
• Once the butter is melted, add the celery, onions, sage, poultry seasoning, salt, and pepper.
• Cook for about 2 minutes and then stir in garlic. 
• Cook for another 8 minutes, stirring occasionally, until onions are soft.
• Add the minced garlic and Breakfast Time Mini Chicken Sausage Links and cook for another 2 minutes or until the celery is soft.
• Taste and adjust seasoning as needed.
• Remove the Dutch oven from heat and set aside. 
• Beat the egg and parsley into the chicken broth. 
• Add the bread cubes to the sausage mixture and gradually pour in the broth.
• To avoid the egg cooking, pour 1/4 cup at a time and mix everything together before pouring in more liquid.
• Mix until all the liquid has been absorbed.
• Bake for 50 minutes.