Preheat the oven to 400 degrees F (200 degrees C).
Spicy Italian Ground Sausages (8 oz)
on medium/high heat. Drain and remove from pan. Set the browned sausage aside and leave the pork fat in the pan for later use.
. Roughly chop the
Wild Mushrooms (2 cups)
. Chop the
Garlic (2 cloves)
Fresh Rosemary (1/2 Tbsp)
Rustic Bread (4 cups)
Gouda (1 cup)
into cubes and set aside.
Heat the same pan you browned the sausage in over medium heat, add
Butter (3 Tbsp)
and saute the shallots, garlic, rosemary, and mushrooms together until fragrant and softened. Add sausage. Remove from heat.
In a large bowl, whisk together the
Milk (2 cups)
Add the cubed bread, along with the mushroom mixture.
Escarole Lettuce (3 cups)
to the bowl, along with the cubed gouda and fold everything together.
Butter your baking dish.
Pour the mixture in to the baking dish and season with
Salt (to taste)
Ground Black Pepper (to taste)
Bake uncovered for 25 minutes.