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Bread butter green onions celery fresh Italian parsley fresh oregano fresh sage thyme garlic coarse kosher salt freshly ground black pepper Swiss chard eggs chicken broth Parmesan cheese
Viewed: 33 - Published at: 2 years agoIngredients
- 1 16-ounce loaf country-style French bread with crust, cut into 1-inch cubes (about 11 cups)
- 10 tablespoons (1 1/4 sticks) butter
- 2 bunches green onions, thinly sliced
- 2 cups finely chopped celery
- 3/4 cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 large garlic clove, minced
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large bunch Swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about 12 cups)
- 3 large eggs
- 3/4 cup (or more) low-salt chicken broth
- 3 ounces coarsely grated Parmesan cheese (optional)
Method
- Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
- Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; saute until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD:
- Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using.
- Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
