Warm Bread Salad

• 2 12- to 14-ounce round loaves white country bread
• 3 cups homemade or low-sodium chicken stock
• 5 tablespoons butter
• 3 medium onions, diced
• 3 carrots, peeled and finely diced
• 1 1/2 stalks of celery, finely diced
• 1/4 pound chicken livers, chopped
• 2 tablespoons sherry vinegar
• 1/2 cup dried currants or chopped raisins
• 1 tablespoon chopped sage
• 2 teaspoons chopped thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Cut the top third of the bread off and set the parts aside, uncovered, for several hours or overnight.
2. When the bread is somewhat stale, use your hands or a spoon to scrape the bread away from the crusts.
3. Set the larger bottom crusts aside and rip the top crusts into small pieces.
4. Place the pieces, along with the interior bread, in a large bowl and add 2 cups of the stock.
5. Sprinkle the remaining cup of stock over the bread-crust bowls.
6. Set aside.
7. Preheat the oven to 300 degrees.
8. In a large skillet, melt 3 tablespoons of the butter over medium heat and add the onions, carrots and celery.
9. Cook, stirring, until the vegetables are tender (do not let them brown), 3 to 4 minutes.
10. Add the chicken livers and continue to cook until they are just cooked through, 3 to 5 minutes.
11. Add the sherry vinegar and currants to the pan with the livers and cook until the vinegar just evaporates, about 2 minutes.
12. Remove from the heat and add the soaked bread, sage, thyme, salt and pepper.
13. Mix thoroughly.
14. Dice the remaining 2 tablespoons of butter and dot inside the bottom of the bread bowls with it.
15. Spoon the mixture into the bowls, packing it in and mounding it.
16. Cover the bowls with foil and place them on a baking sheet.
17. Bake for 25 minutes, or until they are warmed through.
18. Slice into wedges and serve.

bread, chicken, butter, onions, carrots, stalks of celery, chicken livers, sherry vinegar, currants, sage, thyme, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/508 (may not work)