Ingredients
1 pound sage pork sausage1/2 cup butter, cubed1/2 pound fresh mushrooms, finely chopped6 celery ribs, finely chopped2 small onions, finely chopped2 garlic cloves, minced1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)4 cups cubed multigrain bread (1/2 inch)1 tablespoon rubbed sage1 cup chicken stock1/2 cup white wine or chicken stock1 cup dried cranberries1/2 cup sunflower kernels, optional
Preparation
In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking it into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat.
Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.
