Ingredients:

  • 10 cups cubed day-old bread (about 12 ounces / 340 grams, preferably a mix of white and whole wheat)
  • ⅔ cup unsalted butter (150 grams)
  • 1 medium onion, diced (about 1 cup / 150 grams)
  • 3 celery stalks, diced (about 1 cup / 150 grams)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2-3 cups low-sodium chicken or vegetable broth (480-720 ml)
  • 2 large eggs, beaten

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, melt butter over medium heat. Add diced onion and celery; sauté until soft (about 5-7 minutes). Stir in minced garlic, sage, thyme, and parsley; cook until fragrant (1-2 minutes).
  3. In a large mixing bowl, add cubed bread. Pour the sautéed mixture over the bread. Gradually add broth, starting with 2 cups; mix gently to moisten.
  4. Add salt, pepper, and beaten eggs; mix until combined.
  5. Spoon the mixture into a greased baking dish, pressing lightly.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes or until golden brown on top.