Preheat the oven to 350F.
Cut the bread into one inch pieces and spread out on a baking pan. Bake for around ten minutes. Once done, put in a large bowl.
While the bread is baking, put 1 tbsp olive oil in a pan and brown the breakfast chicken sausage.
When the chicken sausage is cooked through, add it to the bowl with the baked bread along with the oil and dripping remains.
Heat up 1-2 tbsp olive oil and the minced garlic in a pan. Once heated, add in the onions and celery. Once they are translucent, add in the mushrooms, rosemary and sage and sauté until everything is cooked through.
Add all of the cooked veggies, etc. to the bowl with the bread and the chicken sausage. Pour in the chicken stock and the whisked egg and mix until everything is well combined. It is really important to ensure everything is mixed well and fully covered!
Depending on if you used low sodium or regular (higher sodium) chicken stock, you may want to add salt to taste here! It all depends on how salty the broth you used was.
Add all of the ingredients to the Ello DuraGlass 9x13 Food Storage Container. Make sure everything is evenly spread and covered in liquid, etc.
Bake in the oven for 30-35 minutes OR until the top is browned.
10. Top with additional fresh herbs, optional cranberries or raisins, and enjoy! Best enjoyed straight out of the oven, but it can be kept well in the refrigerator for a few days. You can also freeze any leftovers, but when you heat it up you will want to add more chicken stock.