Ingredients
Scale
- 24 oz bread cubes
- 1 cup unsalted butter
- 2 large onions diced
- 2 cups celery
- 6 garlic cloves minced
- Salt and pepper to taste
- 3 tbsp fresh sage chopped
- 3 tbsp fresh parsley
- 3 tbsp fresh rosemary
- 2½ cups chicken stock divided
- 2 large eggs lightly beaten
For garnish
- ⅓ cup fresh herbs chopped
Instructions
- Spread the bread cubes on a large baking tray and bake for 15–20 minutes, tossing halfway, until lightly golden and dry like croutons. Set aside to cool.
- Melt the butter in a large skillet or Dutch oven over medium heat. once melted, stir in the onions, celery, and garlic with a big pinch of salt and pepper. Cook for 8–10 minutes, stirring occasionally, until softened.
- Add the sage, parsley, and rosemary. Cook for 1 more minute, stirring to combine.
- Pour in 1 cup (250 ml) of the chicken stock. Stir to coat the vegetables, then remove from heat.
- Place the toasted bread cubes into a large mixing bowl. Pour the onion–celery mixture over the bread and toss gently until evenly coated.
- In a small bowl, whisk together the remaining 1 ½ cups (375 ml) chicken stock and the eggs. Pour this over the bread mixture and gently toss until fully combined.
- Transfer to a greased baking dish and bake uncovered for 45–50 minutes, or until golden and crisp on top.
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Sprinkle with the chopped fresh herbs before serving.