PREPARATION:

1. Toast the baguette pieces in a 350F oven for about 15 minutes. Meanwhile, saute the onion, celery and carrot in butter until softened—about 5 to 10 minutes. Pour the vegetables into a bowl, add the toasted bread, and toss. Now saute the bacon until browning, but not crispy. Pour the bacon over the bread/vegetable mixture, and include a little of the bacon fat, pouring the rest away, or reserving for another use. Return the pan to the heat, and saute the mushrooms in batches—adding butter if they dry out. Once they are browned, sprinkle in the thyme and saute for a minute longer. Add the mushrooms to the bowl with the other ingredients, and toss thoroughly.
2. Now mix the egg with the chicken or vegetable broth, and pour over the bread mixture. Toss the bread in the broth mix, and allow it to soak up the mixture. Once almost all of the liquid is soaked into the bread, tip the mix into a lightly buttered baking dish, cover with foil, and refrigerate overnight. The dish needs baking for approximately 1 hour at about 375F, removing the foil about half way through to allow it to brown. Serve with lots and lots of gravy. And make sure you save some for leftovers—I've been snacking on this for days afterward, simply tipping over a little turkey gravy and warming it all in the toaster oven. Delicious!

   New Holiday Traditions

3. Salivating over sustainable eats? Learn how to make your own with help from Emeril Lagasse in Planet Green TV's organic cooking show, Emeril Green.