Crockpot Italian Sourdough Dressing ~ Teresa Neumann

1 loaf extra-sour dough bread
1/2 c butter
olive oil
1lb. ground mild Italian sausage
1 c chopped celery
1 onion, chopped
1/4 sliced portabello or crimini mushrooms
chicken broth
grated parmesan cheese
fresh rosemary, oregano to taste 
optional additions: garlic, chopped nuts, water chestnuts, fresh arugula, fresh basil

The night before, tear up bread (crust and all) into bite-size pieces and let dry in a large mixing bowl.

Lightly grease crock pot with olive oil.  In frying pan, cook sausage using a small amount of olive oil, if necessary.  Remove from pan.  In same pan, melt butter, then add chopped onion, celery, mushrooms, and if desired, garlic.  Saute' lightly.  Toss cooked sausage and vegetables into large bowl containing dried bread pieces.  Add herbs and any additions. Salt and pepper to taste.  Mix in enough chicken broth to make mixture moist.  Put a shallow layer (1/4") of chicken broth on bottom of crock-pot for extra moisture.
Cook in crock-pot on low for 2-4 hours.

 

I thought this was delicious!