2 French baguettes from Cocorico (9-10 cups stale bread cut into cubes)
2 c. celery, chopped
2 c. onion, chopped
1 T. fresh sage, chopped
1 T. dried poultry seasoning
1 can or 10.5 oz of cream of mushroom soup (I made homemade using this recipe)
1 tsp Kosher salt
½ c. or whole 4 oz container of Sweet Potato Sage or other savory Wise Butter, + butter for sautéing veg
2-3 cups of chicken broth
1 whole chicken, roasted, then shredded
Sautee onions and celery in a knob of butter for about 8 minutes over medium high heat.
Put bread cubes into large bowl. Add cooked veg, melted butter, mushroom soup, and 2 cups of broth. Massage it and check the consistency, adding more broth if needed. Taste test it to see if you need more salt and pepper.
Pour the mixture into a greased 9 x 13 pan. Dot the top with more Sweet Potato Sage butter (optional). Bake covered at 350 degrees for 20 minutes. Uncover and bake for 20 more minutes or until it’s brown as you want it to be.