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1
The night before, place cubed bread on cookie sheet to dry out.
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2
The next day, preheat oven to 425 degrees.
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3
Toss protobello mushrooms with garlic and 3 T. oil in a 3- to 4-quart shallow glass or ceramic baking dish.
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4
Roast in middle of oven, stirring twice, until mushrooms are just tender, about 20 minute Cool to room temperature.
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5
While mushrooms are roasting, cook escarole in a large pot of boiling, salted water, uncovered, 4 to 5 minutes.
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6
Drain and rinse under cold water to stop cooking.
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7
Squeeze gently to remove excess water.
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8
In small bowl, soak porcini in stock for 20 minute Remove mushrooms and chop.
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9
Strain stock through a fine sieve to remove sediment; reserve.
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10
Cook onions in remaining 3T oil in 12-inch heavy skillet over moderate heat, stirring frequently, until softened, 6 to 8 minutes.
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11
Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
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12
Set aside onions in bowl.
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13
In same skillet, cook sausage over medium heat until cooked through.
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14
Set aside.
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15
Whisk together eggs, cream, stock and remaining salt and pepper in a large bowl./ Add mushrooms, escarole, onions, sausage, and bread; toss well.
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16
Spread in buttered baking dish and bake, covered with foil, in upper third of oven about 20 minutes.
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17
Remove foil and bake until edges of bread are crisp, about 10 minutes more.
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18
Note: Dressing can be made 1 day ahead.
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19
Store covered in refrigerator.
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20
Bring to room temperature before placing in oven to bake, 20 - 30 minutes covered, another 10 minutes uncovered.
