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Assemble a day prior to baking and refrigerate, covered with foil, until ready to bake. Bring to room temperature before cooking, or increase the baking time by 10-15 minutes. This is a versatile dish: Use almost any type of crusty bread, corn bread or challah, fresh or a few days old, and almost any green, such as arugula, kale, spinach or escarole.


2 tablespoons olive oil or avocado oil 1 large onion, chopped 2 cloves garlic, peeled and minced 1 pound fresh mild Italian sausage, casings removed and crumbled 2 cups Swiss chard, chopped 3 cups turkey or chicken stock 1 cup Gruyére cheese, grated 1 loaf (about 5-6 cups) French bread, cubed and toasted 1 teaspoon kosher salt 1⁄4 teaspoon pepper 1⁄8 teaspoon nutmeg, freshly grated (do not use pre-grated)


Preheat oven to 375º and butter a 9x13-inch baking dish.

Heat oil in a large skillet over medium-high heat. Add onions and sauté until soft and slightly golden, about 5 minutes. Add garlic and stir. Immediately add crumbled sausage to pan and sauté until cooked through and no longer pink, about 5-10 minutes, using a wooden spoon to break up the meat if necessary.

Add chard to the sausage mixture, turn the heat to low and stir to wilt and soften the greens. Remove pan from heat. In a large bowl, mix together the stock, cheese, cubed bread and seasonings. Add sausage mixture to the bowl and stir to combine. Pour the mixture into the prepared baking dish and bake uncovered for about 45 minutes, until the top is golden and a knife inserted in the middle comes out mostly clean.   :snip:

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