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1
Preheat the oven to 375 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat.
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2
Add the onions and celery and cook until translucent, about 5 minutes.
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3
Transfer the contents to a bowl and set aside.
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4
Arrange the bread slices in a single layer on a baking sheet and toast in the oven, turning once, until light brown.
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5
While the toast is hot, lightly spread both sides with butter.
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6
Cut the toast into 1-inch squares and transfer to a large bowl.
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7
Add salt and pepper to taste, then add the thyme, sage and rosemary.
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8
Toss and set aside.
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9
Heat a large skillet over high heat; add the remaining 1 tablespoon butter, then add the pepperoni pieces and cook, stirring, 2 to 3 minutes.
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10
Drain on paper towels.
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11
Add the sausage to the skillet and cook, stirring, until browned, about 10 minutes.
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12
Add the celery and onion mixture, pepperoni, sausage and mozzarella to the bowl with the bread.
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13
Mix to combine, then add the chicken stock to moisten all of the ingredients; toss.
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14
Pour the mixture into a 3-quart baking dish and cover with foil.
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15
Bake 30 minutes, then remove the foil and continue baking until golden brown, about 20 more minutes.
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16
Photograph by Linda Pugliese
