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Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 350 °F (177 °C) and place cubed sourdough & cornbread on a baking sheet. Bake for 25 minutes until they're lightly toasted and golden. Remove and set aside. Keep oven temperature.
Step 2
In the meantime, while the bread is toasting, sauté your veggies (onions to garlic cloves) with the stick of butter in a large skillet. Sauté until veggies are soft and tender, about 10 minutes. Then stir in all the herbs and chicken stock. Let simmer while you cook the sausage in a separate skillet.
Step 3
Brown the breakfast sausage in a separate skillet. Drain and add to the veggie mixture and turn off the heat.
Step 4
Add your toasted bread to a large bowl and carefully pour the chicken stock mixture over the bread. Using a spatula, gently toss the mixture until all is incorporated and not much liquid remain.
Step 5
Pour the contents of the bowl into a large casserole dish. I used a 2 1/2 quart oval casserole dish.
Step 6
Bake, uncovered, for 25-30 minutes, until lightly brown on top.
Step 7
Remove and serve!
Step 8
If you have leftovers, place in airtight container in the refrigerator for up to 5 days.
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