1 pound sourdough bread ▢8 tablespoons butter plus more for baking dish ▢¼ cup onion diced ▢4 stalks celery thinly sliced ▢2 teaspoons minced garlic ▢½ cup fresh parsley chopped ▢1 tablespoon fresh sage chopped and minced ▢1 tablespoon fresh thyme minced ▢½ tablespoon fresh rosemary chopped ▢3-4 cups low sodium chicken broth ▢1 large egg beaten ▢salt and pepper to taste
For best results, we recommend cutting up the bread into 1/2 inch-1 inch pieces and letting it sit out overnight to dry out. (If you do not have time to do that you can also place the cut bread onto a baking sheet and bake for 20 minutes at 200°F)
Step 1
Preheat the oven to 350°F. Grease a large baking sheet and set aside (a 9×13 baking pan works well)
Step 2
Melt 8 tbsp of butter in a large skillet. Add the onion and celery. Cook on medium heat for 5-6 minutes. Stir in the garlic, parsley, sage, thyme, and rosemary. Cook for an additional minute.
Step 3
Place the cut-up bread pieces into a large bowl. Pour the celery mixture over the top and toss to evenly coat.
Step 4
In a separate bowl whisk the egg and add the chicken broth. Pour it over the coated bread. Add salt and pepper and toss to coat evenly.
Step 5
Pour the bread into a baking dish, cover it with foil, and bake for 45 minutes. Take off the foil and bake for an additional 15-20 minutes, or until golden brown.
Step 6