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PrintServes 12
Ingredients
- 1 pound of loose mild Italian sausage
- 1 9×5 brioche loaf cut into 1” pieces
- 2 tablespoons of unsalted Dutch Farms Butter
- 1 cup each sliced button and cremini mushrooms
- 3 sliced leeks
- 2 finely minced cloves of garlic
- 2 small diced stalks of celery
- 3 Dutch Farm eggs
- ½ cup of chicken stock
- 1 cup of Dutch Farms shredded Italian Cheese
- ½ cup of Dutch Farms shredded Parmesan Cheese
- fresh sage and thyme for garnish
- salt and pepper to taste
Directions:
- Preheat the oven to 350°.
- Add the cubed bread to a sheet tray lined with parchment paper and cook for 10 to 12 minutes or until browned and slightly crunchy. Set aside.
- In a large frying pan over medium high heat add in the sausage and cook until browned and cooked through. Set aside.
- Add the butter to the pan and once melted add in the mushrooms, leeks, garlic and celery and cook for 6 to 8 minutes over medium heat.
- Next transfer the cooked mushroom mixture to a large bowl along with the toasted brioche bread.
- In a separate small bowl whisk together the eggs and chicken stock and pour it over the brioche-mushroom mixture. Season with salt and pepper and toss completely until coated.
- Transfer the mixture to a 13×9 basking casserole dish and then sprinkle on the cheeses.
- Bake in the oven for 25 to 30 minutes or until the cheese is melted and lightly browned.
- Garnish with herbs and serve.
