- Pat M.
1 hr. 30 min.
Grease an 8” x 8” pyrex baking dish with butter or cooking spray and set aside. Preheat oven to 350 F. Make 4 cups of bread croutons by pulling it apart into tiny pieces. Place them in a large bowl.
Chop ½ cup of celery, 1 cup of red onion and 1½ cups baby bella mushrooms into tiny pieces separately. Set aside.
Chop 1 medium-large Anjou pear into tiny pieces, mince 5 large garlic cloves, and remove 1 tbsp. of thyme from its stems. Set aside.
Add 2 tbsp. of butter to the pan and sauté mushrooms until brown. About 5 minutes. Make sure there’s some space between them so the liquid they release evaporates. When done, remove, set aside.
Add 2 more tbsp. of butter to the pan and add the celery, pear and red onion. Sauté for 5 minutes or until starting to brown. Then, add minced garlic, stir and sauté for 1 more minute.
Add the mushrooms, thyme, and a sprinkle of garlic powder to the pan and stir. Cook for 1 more minute. Remove from heat.
In a small mixing bowl, add 1 large egg and beat. Then, add 1½ cups of chicken broth, 1 tsp. pepper and 1 tsp. of table salt.
Add all of the cooked fruit and vegetables to the large mixing bowl with the bread and egg-broth mixture. Mix thoroughly. Evenly distribute into the greased pyrex and bake for 1 hour.