• 2 Sourdough Baguettes; cubed and toasted*
• 8 oz  Crimini Mushrooms; sliced
• 1 medium onion; diced
• 5 garlic cloves; minced
• 1 1/2 sticks butter
• 2 quarts Chicken Broth
• 1/8 cup White Wine
• 1 tbls White Wine Vinegar
• 2-3 tbls finely minced Rosemary
• 1-2 tbls finely minced Thyme
• 3-4 tbls chopped Italian Parsley
• 1-2 tbls minced Sage
• 1/3 cup chopped Pecans (optional)
• Kosher Salt to Taste

Method:

• Place Bread cubes in large bowl
• Saute Onions and Garlic in 2 tbls Butter
• Pour Sauteed Onions and Garlic over Bread Cubes
• Saute Mushrooms until softened; add to Bread Cube mixture
• Melt remaining butter and add to Bread Cube Mixture
• Stir melted butter in to Bread Cube mixture
• Add 1/2 the Chicken broth, the white wine, salt and fresh herbs to Bread cubes. Stir.
• Allow Chicken broth to become fully absorbed; if bread cubes are still dry, add remaining Chicken Broth. Bread should be completely saturated but not completely falling apart.
• Pour in to a buttered 9×13 baking pan
• Bake in a 350 Degree Oven until top develops a golden brown, light crust and is heated thoroughly; approximately 30 minutes.