Ingredients
Scale
- 1 pound (about 10-12 cups) dried bread cubes (white, sourdough, or French bread)
- 1/2 cup unsalted butter
- 1 large yellow onion, finely chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 to 2 1/2 cups beef or vegetable broth
- 2 large eggs, lightly beaten
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
- Place the dried bread cubes into a very large mixing bowl. If your bread is fresh, toast the cubes in the oven at 300°F for 15 minutes until they feel dry and firm.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and celery. Sauté for 8 to 10 minutes until the vegetables are soft and fragrant.
- Stir in the minced garlic, sage, thyme, rosemary, salt, and pepper. Cook for another 1 to 2 minutes until you can smell the herbs filling the kitchen.
- Pour the butter and vegetable mixture over the bread cubes in the large bowl. Toss gently with a large spoon to coat the bread.
- In a separate small bowl, whisk together 2 cups of broth and the beaten eggs.
- Slowly pour the broth mixture over the bread cubes while tossing. The bread should be moist but not swimming in liquid. If it still looks very dry, add the remaining 1/2 cup of broth.
- Transfer the mixture to the prepared baking dish. Do not pack it down; keep it light and airy.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 20 to 25 minutes. The top should be golden brown and slightly crisp.
- Remove from the oven and let it rest for 5 to 10 minutes before serving. Garnish with fresh parsley.
- Cook Time: Not specified