Ingredients
- 2 baguettes, country or sourdough bread
- 8 tablespoons butter
- 2 onions, chopped
- 4 stalks celery, thinly sliced
- 4 cloves garlic, minced
- 1/2 tablespoon freshly chopped sage
- 1/2 tablespoon fresh thyme leaves
- 1/2 tablespoon freshly chopped rosemary
- Kosher salt
- Freshly ground black pepper
- 1/4 cup freshly chopped parsley
- 3 cups chicken broth** **
Instructions
- Tear or slice bread into cubes and leave out overnight to dry out.
- Preheat the oven to 350º and butter a large baking dish.
- Next, cook vegetables. In a large skillet over medium heat, melt 3 tablespoons butter. Once butter is melted, add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
- Stir in remaining 5 tablespoons butter and parsley to skillet.
- Place bread in a large bowl and add skillet mixture and chicken broth.
- Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through at 350º F for 45 minutes. Then remove foil and cook until bread is golden, 15 minutes more.
- Garnish with parsley and serve.
Notes
If in a rush to dry out bread - place bread on baking sheets and bake at 200º for 20 minutes. Although, this method yields worse results.