Ingredients

The following ingredients have 8 Servings
  • 3/4 cup diced onion
  • 3 celery stalks (diced (1/2-3/4 cup))
  • 2 garlic cloves (minced)
  • 2/3 cup butter
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 12 cups 1-inch stale bread cubes ((1 large loaf french bread))
  • 3-4 cups chicken broth
  • 1 egg (beaten)
  • ¼ cup fresh parsley (minced)
  • 3 teaspoons fresh thyme leaves (minced)
  • 3 teaspoons fresh sage (minced)

Instruction

  • Arrange the bread cubes on a cookie sheet and let them sit out on the counter overnight to dehydrate them.
  • Preheat oven to 350 degrees F.
  • Add bread cubes to a large bowl and set aside.
  • Melt butter in a large skillet over medium heat and saute onions and celery until soft and translucent; about 5-6 minutes. Stir in garlic and cook for an additional minute.
  • Add vegetables and fresh herbs to the bowl with the bread and stir.
  • Whisk egg together with chicken broth, then pour over bread until it’s moist but not soggy. You may not need all of the broth. Season with salt and pepper.
  • Pour bread mixture into a 13x9-inch buttered baking dish. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 15-20 minutes. Watch closely once uncovered so the top doesn’t burn.