Bulb of garlic cloves
2 lbs of fresh mushrooms (I use a variety like baby portabello, shitaki, oyster, but regular button mushrooms are fine too)
1 onion chopped
1 Tablespoon fresh sage(2 or 3 leaves) or 1 teaspoon dried sage
1 Tablespoon of Worcestershire
Dash of hot sauce (we like chalula)
1 loaf of French bread
1 loaf of sour dough bread
16 to 32 ounces chicken broth (it needs to be pretty wet)
*this is called Kitchen Sink cause the ingredients vary based on what’s in the fridge or in the bread drawer. No sourdough bread…no problem use 7 grain, whole wheat,etc.. I do think it’s better with bread other than the sliced sandwich variety. Have leftover ham? Use that instead of the sausage. I’m putting a cup of leftover rice in mine on Thursday.
The secret is to make sure it is wet and goopy when it goes in oven. That way it won’t be too dry when you serve it. Don’t be afraid of the chicken broth.
Night before slice and cube the bread and lay out on cookie sheets to dry out
Take bulb of garlic and slice off very tops of cloves leaving base of bulb in tact. Place bulb in middle of square of aluminum foil, drizzle top with olive oil and grind pepper over the top. seal up square of foil in pcket and place in a 375 degree oven for 45 minutes. Take out and let cool. This can also be done the night before.
Put one tablespoon of olive oil in large skillet. Sauté the onion till soft, then add mushrooms. Grind of pepper and pinch of salt here. Squeeze the roasted garlic out of the bulb into the onion mushroom mixture.
Whisk eggs. Add Worcestershire and hot sauce.
Add egg mixture to dried bread cubes, and then mix in mushroom onion mixture.
Then add chicken broth until really wet and goopy. Spray Pam in large casserole dish. Place dressing in dish and bake in 350 degree oven for 45 minutes. Top should be browned and dressing moist.