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.