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1
Coarsely chop all the vegetables, with the garlic a bit smaller than everything else.
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2
If you like big chunks of stuff, feel free to go wild.
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3
The veggies will eventually cook down quite a bit still, so make sure they're not too small.
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4
Transfer to a container with an airtight lid, like a large mason jar.
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5
Season with salt and pepper, and add the thyme.
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6
Heat the vinegar and water until boiling, then pour it into your vegetable container.
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7
Cover and let cool to room temperature, then refrigerate overnight.
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8
Preheat the oven to 350F.
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9
Cut the bread into large bite-sized pieces, and spread it out into a single layer on a couple of cookie sheets.
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10
Toast bread in the oven until dry and the edges are browned, about 20-30 minutes depending on your bread and the size of your cuts.
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11
Leave your oven at 350F.
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12
Heat a large skillet over medium heat with 8 tablespoons of butter, then add the pickled vegetables to the pan.
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13
Cook until the edges are starting to brown, then remove from the heat.
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14
Mix the toasted bread, cooked vegetables, stock and eggs.
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15
Pour into a buttered 9x12 baking dish, and dot the top intermittently with 2 more tablespoons of butter.
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16
Bake for 45 minutes.
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17
This can be done in a chicken or turkey as well, but make sure it's heated through all the way when the bird is done (and don't forget to bake the extra that doesn't fit into the bird separately).
