| 1 pound high quality sweet Italian sausage, removed from skin and crumbled |
1 1/3 oz |
$7.19 per 19 3/4 ounces
|
$0.49 |
| 4 Tbsp olive oil (or 1/2 stick unsalted butter if you like) |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1 large onion chopped |
0.08 onion |
$0.79 per pound
|
$0.02 |
| 4 medium celery ribs |
1/3 celery |
$1.99 per pound
|
$0.06 |
| 8-10 ounces of cremini (brown) or white mushrooms |
3/4 oz |
$3.99 per pound
|
$0.19 |
| 1/2 tsp each dried sage, dried thyme, dried marjoram, and freshly ground black pepper |
0.04 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/2 cup fresh flat leaf parsley, chopped fine |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 2 cups toasted nuts (I used a mix of pine nuts, slivered almonds, and roughly chopped pecans, and briefly toasted in a saute pan) |
2 tablespoons |
$12.79 per 36 ounces
|
$0.29 |
| 1 tsp kosher salt or 1/2 tsp regular salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 12 cups chopped toasted bread cubes (I used half whole wheat and half white- see instructions below) |
1 cup |
$4.00 per 15 ounces
|
$2.23 |
| 1 cup chicken broth or stock |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.05 |
| 3 large eggs, lightly beaten (I tossed one of the yolks before beating). |
1/4 eggs |
$2.53 per 12 items
|
$0.05 |
| Total per Serving |
$3.48 |
| Total Recipe |
$41.71 |
Suggestions?