How to Make It

1. Preheat oven to 400°F. Arrange sourdough bread cubes in a single layer on a rimmed baking sheet. Bake at 400°F for 20 minutes. Leave aside. Reduce the oven temperature to 350°F.
2. Heat a large skillet over medium heat. Add 3 Tablespoons olive oil and add mushrooms, add a 1/4 teaspoon of salt & pepper. Cook for 5 minutes until the juice from the mushrooms evaporates. Add 1 Tablespoon sherry vinegar, scraping pan to loosen browned bits and add the 1/2 cup of Riesling wine and keep scraping the pan. Add this mushroom mixture to a large bowl.
3. Saute: Return skillet to medium heat and add 2 Tablespoons extra virgin olive oil. Add onion, celery, thyme, oregano, and garlic. Sprinkle a 1/4 teaspoon of salt & pepper; sauté 5 minutes. Add the chopped sage and stir, and add 2 Tablespoons of wine; cook until the liquid evaporates.
4. Combine: Remove pan from heat; stir in parsley. Add onion-herb mixture to the large bowl with the mushroom. Then, add the bread to the mixture; toss to combine.
5. Toss: Combine chicken stock, 2 Tablespoons olive oil and eggs in a bowl, stir. Pour half of the stock mixture over bread mixture and toss; add the rest of the stock mixture and toss again. Add a 1/4 teaspoon of salt & pepper and toss again.
6. Spoon mushroom-bread mixture into a 2-quart ceramic baking dish coated with olive oil.
7. Let stand 10 minutes or until liquid is absorbed, stirring occasionally. Drizzle more olive oil on top before putting in the oven.
8. Bake at 350°F for 25 minutes.