Ingredients:

  • 1 lb (450g) white sourdough or French bread, cubed into ½-inch pieces
  • 2 tbsp (30g) unsalted butter, melted
  • ½ cup (115g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 2 stalks (100g) celery, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (3g) fresh sage, finely chopped
  • 1 tbsp (3g) fresh rosemary, finely chopped
  • 1 tbsp (3g) fresh thyme leaves
  • ½ cup (15g) fresh Italian parsley, chopped
  • 2 cups (480ml) low-sodium chicken or turkey broth
  • 1 large (50g) egg, beaten
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper

Instructions:

  1. Preheat oven to 300°F (150°C). Toss bread cubes with 2 tbsp melted butter on a baking sheet and bake for 10-15 minutes until edges are slightly golden.
  2. Transfer the toasted bread cubes to a large mixing bowl and set aside to cool.
  3. In a large skillet over medium heat, melt ½ cup of butter. Add diced onion and celery, cooking for 6-8 minutes until translucent.
  4. Stir in minced garlic, sage, rosemary, and thyme; sauté for 2 minutes until aromatic.
  5. Stir in chopped parsley and remove the skillet from heat immediately.
  6. Pour the hot butter and vegetable mixture over the dried bread cubes and toss gently.
  7. Whisk together the chicken broth and beaten egg, season with salt and pepper, and pour over the bread mixture.
  8. Transfer the mixture to a 9x13 inch baking dish and bake until the top is golden-brown and the center is set.