Recipe

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• 1 1/2 lbs italian milano sourdough bread, toasted and cubed
• 1/2 cup unsalted butter
• 2 cups onions, chopped
• 2 cups celery, chopped
• 2 cups mushrooms, chopped
• 2 medium apples , medium to large , chopped
• 1 cup dry-roasted pecans, chopped
• 1/4 tsp ground sage
• 1/2 tsp ground thyme
• 1 tsp ground pepper
• 2 tsp garlic powder with parsley (lawry's california blend)
• 1 cup apple juice
• 1/2 cup dried apricot, chopped (optional)

• 1 Bake Italian Milano Sourdough Bread in bread machine. Slice ten 3/4- to 1-inch slices from loaf. Toast each side on an ungreased baking sheet in your oven under the broiler until just golden brown. Cool and cut into small 1/2-inch cubes. You'll get about 16 cubes from each slice of bread.
• 2 Melt butter in large saute pan or 6-quart pan.
• 3 Saute onion, celery, mushrooms, apples, and pecans together.
• 4 When vegetables and apples are cooked through, add bread crumbs and spices.
• 5 Coat with buttered mixture and add apple juice to moisten. Add optional dried apricots.
• 6 When ready to bake, put mixture into lightly oil-sprayed baking dish (9 x 13) and bake at 325 degrees Fahrenheit for 20-30 minutes. If it's been refrigerated, heating time will take longer.
• 7 Serve hot.