Ingredients

The following ingredients have 4 Servings
  • 1 pound sourdough bread
  • 8 tbsp butter (plus more for baking dish)
  • 1/4 cup onion (diced)
  • 4 stalks celery (thinly sliced)
  • 2 tsp minced garlic
  • 1/2 cup fresh parsley (chopped)
  • 1 tbsp fresh sage (chopped and minced)
  • 1 tbsp fresh thyme (minced)
  • 1/2 tbsp fresh rosemary (chopped)
  • 3-4 cups low sodium chicken broth
  • 1 large egg (beaten)
  • salt and pepper to taste

Instruction

  • For best results, we recommend cutting up the bread into 1/2 inch-1 inch pieces and letting it sit out overnight to dry out. (If you do not have time to do that you can also place the cut bread onto a baking sheet and bake for 20 minutes at 200°F)
  • Preheat the oven to 350°F. Grease a large baking sheet and set aside (a 9x13 baking pan works well)
  • Melt 8 tbsp of butter in a large skillet. Add the onion and celery. Cook on medium heat for 5-6 minutes. Stir in the garlic, parsley, sage, thyme, and rosemary. Cook for an additional minute.
  • Place the cut-up bread pieces into a large bowl. Pour the celery mixture over the top and toss to evenly coat.
  • In a separate bowl whisk the egg and add the chicken broth. Pour it over the coated bread. Add salt and pepper and toss to coat evenly.
  • Pour the bread into a baking dish, cover it with foil, and bake for 45 minutes. Take off the foil and bake for an additional 15-20 minutes, or until golden brown.