1 loaf sourdough bread
Sea salt
Olive oil
Dried sage
1 large yellow onion
3 cloves garlic coarsely chopped
4 mild or hot (not smoked) Italian sausages
1lb Crimini mushrooms cut into quarters
1/2 bunch fresh parsley finely chopped
1 lemon zest finely grated.

Preheat oven to 350 degrees. Remove outer crust from bread loaf with a sharp knife and cut bread into small cubes. Toss bread cubes in a bowl with a sprinkling of sea salt, olive oil and dried sage. Toast bread cubes for 10-15 minutes until crisp. (Use bread that is 2-3 days old for nice crispy croutons.) Prepare the vegetables. Sauté prepared vegetables and combine with croutons. Moisten with chicken stock and place in baking pan. Place in oven and bake for 35 minutes. Heat a little oil in a large skillet over medium high heat. Squeeze the sausage filling out of the casings and add to the skillet. Cook until evenly browned and then remove from pan. Add onions and garlic to skillet and cook over moderate heat for 5-6 minutes. Add the mushrooms and sauté until cooked through. Combine the mushroom mixture with the sausage, bread, lemon and parsley in a large bowl. Add enough chicken stock to moisten and place in a large oven casserole dish. Bake for 35 minutes in a pre-heated oven.