Directions:

Preheat oven to 350 degrees.

In a large sauté pan cook the onion, carrot, leek, and celery. After a few minutes add the mushrooms. Season with salt and pepper to taste. Cook until mushrooms begin to release their juices. Then add wine (or lemon juice) and thyme. Cook until the liquid is evaporated.

Cube bread into small bite-sized pieces. Add melted butter and toss. Then, add the vegetable mixture, stock, and toss well. Turn out into a shallow baking dish (this way everyone gets a little of the crispy parts).

Bake for 35-40 mins until cooked through and tops of bread begin to brown and crisp. Allow to cool, then cover and refrigerate.

The day of the party: place the covered casserole in a preheated 350 degree oven for 20 mins. Remove foil and bake for another 5-10 minutes until crisp.

Helpful Tip:

If bread is not a day old, cut into cubes and bake at 250 degrees until it begins to dry out and get hard.