Prepare and bake biscuits according to package directions. Remove biscuits from oven and cool.

Once biscuits are made - preheat oven to 300ºF

Tear Cheddar Bay Biscuits into small pieces and dice brioche into small cubes.

Spread Cheddar Bay Biscuit pieces and cubed bread out on large baking sheet lined with parchment paper. I mixed the seasoning packet with the melted butter from the Biscuit mix and poured over the biscuits & bread. Bake biscuit mixture in preheated oven for 25 minutes stirring occasionally until dry.

While bread is baking, in a large skillet, cook diced bacon for 5 min. Leaving bacon slightly underdone and chewy. Drain on a paper towel and set aside.

In another large skillet, heat 2 sticks butter over medium heat. Once melted, add onions, celery and mushrooms and sauté until softened - about 5 min.

Remove veggies from heat and stir in sage, thyme, rosemary, salt & pepper.

Preheat oven to 350ºF and spray a 9x13 baking dish with nonstick cooking spray.

In a LARGE bowl, add cooled bread, bacon, vegetable mixture (with butter) and fold.

Add chicken broth 1 cup at a time to bread mixture and gently fold until all bread pieces are coated and moist but not too gloppy. I used about 2.5 cups of broth.

Spoon bread mixture into baking dish. Bake for 20-25 minutes until golden brown.