Don't let the prep involved scare you away from this recipe - it's all well worth it, and in the end, you're only dirtying 3 pans (2 of which are pretty clean when they're done), and only one part of this is very 'technical' - the rest just takes time. I cut my bread up into about 3/4" cubes, because I like 'em that way, and let it sit out for a couple of days to get dry. I, however, live in Portland, Oregon, and it's fall, so there's really not a whole lot of 'dry' around here. To finish up the job, I piled the cubes oh so carefully onto a cookie sheet and put them in the oven to dry on low for a couple of hours. They were perfect after that.

Ultimate Bready Dressing

Feeds 8-10 carb-hungry Americans

1 1/2 Tb Rubbed Sage
2 Tb Bragg's Mixed spice (or similar)
4 Tb Kosher or Sea Salt
1/2 Tb Ground Black Pepper
3 cloves Garlic, minced
3Tb Olive Oil (good stuff, please)

2 Tb Rendered Bacon Fat (or butter, but bacon fat is just that much awesomer)
3/4 lb Yellow Onion, chopped
5 Celery Stalks, halved lengthwise and chopped

2/3 lb Andouille Sausage, casing removed
2Tb Unsalted Butter
1lb Crimini Mushrooms, quartered (or preferred cut) and dried t
1/2C White Wine or Dry Vermouth

1qt Chicken or Turkey Stock (more for wetter dressing)

1. Dry breadcubes. They don't need to be 100% dry, but they will take in much more stock flavor if they're thoroughly dried. Add the spices and garlic to a massive mixing bowl (I used the largest size I have, which I think is 6qt). Top with the olive oil and combine. Add the breadcubes and toss well.

2. Fry sausage on medium in a large saute pan until no longer pink - remove to a bowl, trying to keep a good bit of the rendered fat in the pan.

3. Increase the heat under said pan to medium-hot and add the butter. Wait until the foaming subsides, then add the mushrooms - try to keep them all on the same level. Pour yourself a glass of wine and stare at the mushrooms for a full 2 minutes before shaking the pan. Make sure to brown the 'shrooms on all sides; this usually takes 5-7 minutes or so. Remove to the sausage bowl.

4. Deglaze the pan with the white wine or vermouth, scrape up all the lovely bits (add more water if necessary), and add to the stock pot.

5. With the same pan back on medium heat, add the bacon fat or butter, and allow it to get right hot, then add the celery and onions, saute until translucent. Remove to the breadcube bowl.

6. Toss the breadcubes with the onions and celery, then add the sausage and mushrooms and toss again.

7. Slowly add the boiling stock in 3 batches and carefully fold the cubes well with the stock until incorporated. Add more water or stock if necessary. Once homogenized, pour into a greased or nonstick pan and cover well with foil. Bake at 350-400 degrees for 30 minutes - 1 hour. The longer (and higher) cooking times will render a more crunchy dressing, less heat and fewer minutes for a more toothsome dish. Take the foil off and quickly broil the top to get crunchy bits.

*Aside: some people really like to add eggs to the dressing to make it more like a bread pudding. I'm not a fan of this, but if you are, then add the eggs after the stock and mix well.

**Aside 2: This is really incredibly awesome when formed into a patty and pan-fried, then topped with a yolky egg. Than again, what isn't awesome when pan-fried and topped with an egg?