1. Heat
the oven to 350º F. Place the bread slices on the oven rack
and bake until lightly golden. Slice the bread into ½ inch
cubes
and place them in a medium bowl. Add the beaten eggs and stir
to blend evenly. Let the mixture stand in the refrigerator and
continue to stir it.
2. Add
the sausage meat to a sauté pan and brown making sure to
chop up the meat into small pieces.. Add the onion, celery and
garlic. Sauté until limp. Add the mushrooms and salt. Sauté
until limp.
3. Add
the chicken broth, parsley, thyme, rosemary and black pepper.
to the sauté pan. Bring the mixture to a boil and simmer uncovered
until the liquid is reduced to ¼ cup.
4. Pour
the sausage mixture over the bread in the bowl and stir. Add
the grated Romano cheese and stir to blend. Allow the stuffing to
sit for a few minutes to soak up the liquids. Stir as it sits to coat
evenly.
5. Transfer
the stuffing to a 2 quart casserole dish. Level and compact
the top slightly with a spoon. Bake covered in a preheated 350º F
oven for 30 minutes.
