- 2 baguettes (country or sourdough bread)
- 8 tbsp. butter, plus more for baking dish
- 1 large onion, diced (about 2 1/4 cups)
- 4 stalks celery, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup fresh chopped parsley
- 1 tbsp. freshly chopped sage, minced
- 1 tbsp. fresh chopped rosemary
- kosher salt
- black pepper
- 4 c. low-sodium chicken (or vegetable) broth
- 2 large eggs, beaten
- The day before: Slice bread into 1/4″ cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
- Preheat oven to 350º and butter a large baking dish. In a large skillet melt the butter over medium heat. Add onion and celery and cook until soft and fragrant, about 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
- Place bread in a large bowl and add skillet mixture. Mix the ingredients. In a medium bowl, whisk together chicken broth and beaten eggs, then pour over bread mixture. Season generously with salt and pepper and toss until completely coated.
- Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, about 15-20 minutes.
1 hour 25 minutes
Recipe inspired by: Delish.com