Ingredients

1 to 2 large loaves sourdough bread 2 tbsp (25 mL) butter 1 cup (250 mL) diced onion, preferably Spanish 1 large stalk celery, diced 1 large carrot, julienned or grated 2 large cloves garlic 8 oz (250 g) cremini or button mushrooms, sliced 10 fresh sage leaves, finely chopped, or 1 tsp (5 mL) dried leaves 1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried thyme leaves 1 tsp (5 mL) dried summer savoury tsp (1 mL) freshly ground black pepper 1 lb (500 g) pork sausage, casings removed cup (125 mL) dry white wine to 1 tsp (2 to 5 mL) salt 2 cups (500 mL) turkey or chicken stock or broth

Description

Artisanal Sourdough Bread Is Denser With A Thicker Crust Than The Supermarket-bakery Variety, And While Both Work Well In This Recipe, The Artisanal Bread Must Have Its Tougher Crusts Removed. Personalize Stuffing By Adding Neat Inclusions Such As Handful

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