Ingredients
- 1 Package Warrior Bread Mix
- 1 Cup Egg Whites
- 1 Cup Water
- 2 Tablespoons Cider Vinegar
- 2 Tablespoons olive oil
- 1/4 Pound Mild Sausage of Choice (Casing Removed)
- 1 Cup Diced Onions
- 1/2 Cup diced celery
- 1/2 Cup Diced Carrot
- 1 Clove garlic (minced)
- 1 Teaspoon dried rosemary
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Sage
- 2-3 Cups Stock
- 2 Whole Eggs
Servings
Instructions
- Preheat oven to 400
- Add the warrior bread mix to a large bowl.
- In another bowl, whisk together the water, egg whites, and vinegar.
- Pour the liquids into the bread mix and stir well to combine. Knead for about a minute, then allow to rest for a few minutes.
- Line a baking sheet with parchment paper.
- Form the dough into a large log and put it on the parchment paper
- Bake for about 50 minutes until cooked through.
- Remove from oven and allow to cool.
- Preheat oven to 300.
- Cut the bread into small cubes and spread it out on a baking sheet. Bake at 300 until dried out and lightly toasted, about a half hour.
- Meanwhile, add the oil to a frying pan over medium heat. Add in the sausage and cook, breaking it up as it cooks, for about 3 minutes.
- Add in the onion, carrot, and celery and cook for 10 minutes, until the sausage is fully cooked, and the veggies are softened and reduced in size.
- Add in the garlic and herbs and cook for 3 minutes. Remove from heat.
- Preheat oven to 350.
- In a large bowl, add in all the bread. Next add in the contents of the frying pan and toss to combine.
- Add in the stock, adding a little more if needed, depending on how dry it looks. It Should be soggy with visible liquid covering at least 3/4 of the bread.
- Whisk in the eggs and toss to combine.
- Add the mixture to a baking dish and bake at 350 for about 45 minutes until the liquid is absorbed and the top is crispy.