• 4 cups vegetable or meat broth

• 2 ½ cups white bread, cubed

• 3.5 oz. smoked bacon or pancetta

• 10.5 oz. sausage, Italian style

• 2 medium onions, chopped

• 1 celery stalk, chopped

• 1 garlic clove, chopped

• 1 green chili pepper, chopped

• 1 red bell pepper, chopped

• 3 tbsp. olive oil

• 1 cup mushrooms, sliced

• 1 cup fresh parsley

• salt and fresh ground pepper, to taste

Directions

1. Heat the oven to 350°f

2. In a baking sheet, toast the bread cubes in the oven until lightly golden.  Remove and reserve.

3. In a large pan on low heat, sauté the bacon until just golden. Drain over paper towels, chop coarsely and reserve.

4. Cook the sausage in the same pan, making sure it gets golden on all sides, and pinch it with a fork so it releases fat.

5. Once browned, remove and cut into ½ inch slices and reserve. Discard the fat from the pan.

6. Add the olive oil to the same pan and toss in the onions, celery, garlic, and pepper, cooking on low heat stirring occasionally until the onion is transparent, about 6 to 8 minutes.

7. Add the mushrooms, and continue cooking about 3 to 4 minutes until golden. Add the bacon, sausage, and broth and bring to a boil. Simmer for 3 minutes and turn off the heat. Incorporate the toasted bread cubes, mixing carefully, and transfer to a deep oven pan.

8. Bake at 375 until golden, about 30 minutes. Garnish with parsley and serve.