• prep: 0 hr
• cook: 0 hr
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servings:

To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.

• 1 tablespoon extra-virgin olive oil, plus more if needed
• 1 pound hot Italian sausage, casings removed
• 1 medium onion, chopped
• 2 celery stalks, cut into 1/4-inch dice
• 8 ounces cremini mushrooms, trimmed and thinly sliced
• 2 tablespoons chopped fresh thyme
• 1 cup dry white wine, such as Sauvignon Blanc
• 1/2 cup golden raisins
• 2 cups fresh brioche breadcrumbs
• 2 ounces toasted pecans, finely chopped (1/2 cup)
• Coarse salt and freshly ground pepper
• 1 large egg, lightly beaten
• Unsalted butter, softened, for baking dish, if needed

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