Ingredients
Scale
- 1 pound sourdough or French bread, cut into 1-inch cubes (stale or toasted)
- 1/2 cup unsalted butter
- 2 large yellow onions, finely chopped
- 4 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 3 cups low-sodium chicken or turkey broth
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/2 cup fresh parsley for garnish
Instructions
- Start by greasing a 9×13 inch baking dish generously with butter or non-stick spray. If your bread is fresh, spread the cubes on a baking sheet and toast them in a 300°F (150°C) oven for 15-20 minutes until they are dry and slightly crisp. Place the dried bread cubes into a very large mixing bowl.
- Melt the butter in a large skillet over medium heat. Add the chopped onions and celery. Sautié the vegetables for about 8 to 10 minutes, or until they are soft and translucent. Stir in the minced garlic, sage, thyme, and rosemary during the last minute of cooking until fragrant. Season the mixture with salt and pepper.
- Pour the butter and vegetable mixture over the bread cubes in the large bowl. In a separate small bowl, whisk together the chicken broth and the beaten eggs. Slowly pour the liquid over the bread, tossing gently as you go to ensure every piece is coated. Let the mixture sit for 5 minutes so the bread can drink up the broth. Transfer the mixture to your prepared baking dish and press down lightly. If making ahead, cover tightly with foil and refrigerate for up to 24 hours.
- Preheat your oven to 350°F (175°C). If the casserole was refrigerated, let it sit on the counter for 20 minutes to take the chill off. Bake covered with foil for 20 minutes. Then, remove the foil and bake for an additional 20-25 minutes. The top should be golden brown and crispy, while the center remains moist and tender. Garnish with fresh parsley before serving hot.
- Cook Time: 65 minutes