Ingredients
Scale
- 8 cups of dried bread cubes (white or sourdough)
- 1/2 cup of unsalted butter
- 1 large yellow onion, finely chopped
- 3 stalks of celery, sliced thin
- 2 cloves of garlic, minced
- 2 cups of low-sodium beef broth
- 1 teaspoon of dried sage
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of fresh parsley, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little bit of butter.
- Place the dried bread cubes into a very large mixing bowl and set them aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and celery.
- Cook the vegetables for about 8 to 10 minutes until they are soft and translucent. Add the minced garlic and cook for 1 more minute until it smells great.
- Stir the sage, thyme, salt, and pepper into the vegetable mixture in the skillet.
- Pour the butter and vegetable mixture over the bread cubes in the large bowl. Toss everything gently to coat the bread.
- Slowly pour the beef broth over the bread while stirring gently. The bread should be moist but not soggy.
- Fold in the fresh parsley.
- Transfer the mixture to your prepared baking dish and spread it out evenly.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 15 to 20 minutes until the top is golden and slightly crunchy.
- Cook Time: 50 minutes