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Categories:
butter celery onions parsley sage thyme fresh marjoram white sandwich bread chicken broth eggs salt ground black pepper
Viewed: 54 - Published at: 6 years agoIngredients
- 12 tablespoons (1 1/2 sticks) unsalted butter plus extra for the dish
- 4 celery ribs, chopped fine
- 2 medium onions, minced
- 1/2 cup minced fresh parsley leaves
- 3 tablespoons minced fresh sage leaves OR 2 teaspoons dried
- 3 tablespoons minced fresh thyme leaves OR 2 teaspoons dried
- 1 tablespoon minced fresh marjoram leaves OR 1 teaspoon dried
- 3 pounds high-quality white sandwich bread, cut into 1/2-inch cubes and dried (see note)
- 5 cups low-sodium chicken broth
- 4 large eggs, lightly beaten
- 2 teaspoons salt
- 2 teaspoons ground black pepper
Method
- Directions
- 1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt the butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute. Transfer to a very large bowl.
- 2. Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.Turn the mixture into a buttered 15 by 10-inch baking dish.
- 3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.
