Ingredients
Scale
- 12 cups cubed day-old bread (French or sourdough)
- 1/2 cup unsalted butter
- 1 cup onions, finely chopped
- 1 cup celery, finely chopped
- 2 teaspoons minced garlic
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 2–3 cups low-sodium chicken or vegetable broth
- 2 large eggs, beaten
- 1/2 cup fresh parsley, chopped
Instructions
- Preheat the oven to 350°F (175°C). Spread cubed bread on a baking sheet and toast for 10-15 minutes until lightly golden.
- In a skillet, melt butter over medium heat. Add onions and celery; cook until softened (about 5 minutes). Stir in garlic and herbs; cook for another minute.
- In a mixing bowl, combine toasted bread with sautéed vegetables and enough broth to moisten the mixture. Stir in beaten eggs.
- Transfer the mixture to a greased baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown on top.
- Allow cooling slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 recipe (about 150g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg