1
Add the mushrooms and cook until most of their liquid evaporates, about 5-8 minutes. Then add the onion, celery, garlic, sage, and thyme.
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2
Remove the pot from the heat and stir in 2 cups of chicken broth. Taste and season with salt and pepper as needed. Mix in the toasted bread cubes and most of the chopped parsley.
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3
Cover with foil and bake in the preheated 350°F oven for 30 minutes. Uncover and bake for an additional 10 minutes. Sprinkle on the remaining parsley for garnish.
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