2 round sourdough loaves (source from a quality baker), at least 2 days old
1 lb ground sage or (hot italian) sausage
3-4 leaves of kale, stems removed and finely chopped
1/2 package of sliced mushrooms
1 small onion, diced
3 garlic cloves, minced
2 stalks of celery
2 cans of sliced water chestnuts, drained
2 quarts (approx.) of homemade chicken or turkey broth (RECIPE) warmed
1/4 cup of dried cranberries, rehydrated in broth before adding in
2 tablespoons butter
salt and pepper
fresh parsley, sage, thyme, tarragon chopped
Take your sourdough bread and chop into bite-sized pieces. Place in a 200 degree oven and dry out for 10 minutes. Melt 2 tablespoons butter and add in chopped fresh parsley, sage, thyme and tarragon to the butter and then gently saute the croutons in the butter until golden brown and crispy.
In the meantime, in a large skillet, add in the ground sausage and brown. Bread sausage into small pieces. Remove from pan.
Add in the onion, garlic, mushrooms, kale, and celery to the skillet and saute with 2 additional tablespoons butter.
Once everything has softened, add the sausage back in. Adjust seasonings.
Add bread and sausage mixture into a large crock-pot and add in your softened dried cranberries and water chestnuts.
Whisk your egg and add it into the 2 quarts (approximately) of warm chicken stock, slowly pour into crock-pot while stirring ingredients. Once all liquid has been added, make sure that your stuffing is moist throughout. Cook on low for 4 hours, removing the lid the final hour to crisp up the top.