INGREDIENTS
3
Apple sage sausages
1 cup
Button mushrooms
3
Carrots
4
stalks Celery
6
inch Leek, white stem
1
Onion
1 tsp
Oregano, dried or fresh
1
Parsnip
1/2 cup
Pumpkin puree
1 tsp
Rosemary, dried or fresh
1 tsp
Sage, dried or fresh
2
Eggs
2 1/2 cups
Vegetable broth
1/8 tsp
Black pepper, ground
1/8 tsp
Sea salt
2 tbsp
Olive oil
8 cups
White or whole wheat bread cubes