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Categories:Viewed: 30 - Published at: 9 years ago
Ingredients
- 12 ounces, weight Potato Bread Cubes (1 Bag)
- 4 stalks Celery
- 1 whole Medium Onion
- 3 Tablespoons Fresh Parsley
- 8 Tablespoons Butter, Divided
- 2 cups Chicken Stock
- Salt
- Pepper
Method
- Spread the bread cubes out on a sheet pan and toast in the oven at 350 degrees until cubes are browned and crusty.
- Dice celery and onions. Chop parsley fine. (I toss them all in a food processor and made quick work of them.) Saute the vegetables with 4 tablespoons of butter until slightly browned. Melt the remaining 4 tablespoons of butter with the vegetables and toss in a large bowl with the bread cubes. Add the chicken stock until the bread is moistened but not super wet. Season with salt and pepper. Mix well, pour into a baking dish, and bake at 375 degrees for about 45 minutes, or until browned and slightly crusty on top. Serve with or without gravy.
