• Cook: 1 h
  • Serves: 8
  • 16 ounces stale sourdough bread, cut into 1-inch cubes
  • 1 tablespoon oil
  • 1 pound sweet or spicy Italian sausage, casings removed
  • 1/3 cup unsalted butter
  • 1 1/2 cups finely chopped yellow onion
  • 1 cup chopped celery
  • 2 tablespoons minced garlic
  • 1/2 cup chopped flat-leaf parsley, leaves only
  • 1 tablespoon fresh chopped rosemary
  • 3 tablespoons fresh chopped Bowery Basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine (optional)
  • 3 cups chicken stock
  • 1 egg, lightly whisked
  1. Preheat the oven to 350.
  2. Place the bread in a single layer on a sheet pan and bake for 10 minutes, or until dried and toasted.
  3. Transfer the bread cubes to a very large bowl.
  4. Meanwhile, in a large sauté pan, heat the oil over medium heat. Ad the sausages and cook for about 10 minutes, until browned, making sure to break up the sausage with a fork while cooking. Add the sausage and oil to the bread cube bowl.
  5. In the same pan that the sausage was cooked in, melt the butter over medium heat, then add the onions, celery, garlic, parsley, sage, rosemary, Bowery basil, salt and pepper. Cook for 10 minutes, or until the vegetables have softened.
  6. Deglaze with the white wine and allow the wine to reduce down to half. If not using wine, skip this step.
  7. Remove the pan from the heat and mix in the stock to combine all of the flavors. Add the beaten egg.
  8. Add the vegetable and liquid mixture to the bread cubes and sausage, and toss to combine.
  9. Pour the bread mixture into a baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
Bowery Ingredients
Eric Adjepong
Our chef

Made for Bowery by Eric Adjepong.

Chef Eric Adjepong is a Top Chef alum and Top Chef Amateurs judge. As a first-generation Ghanaian-American born and raised in New York City, Adjepong sources the flavors and influences in his cooking from many of the West African dishes he grew up eating.

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