12 cups 1/2-inch cubes homemade style white or Whole wheat bread (about 1 pound)
2 cups chopped onion
1 cup chopped celery
6 tablespoons butter
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups chicken broth
In a preheated 400° oven, toast bread cubes 5 to 7 minutes or until barely golden.
In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes or until softened. Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning. Transfer to baking dish and bake in Bake at 325° F for 20 minutes until heated through and crust forms on top.
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