12 ounces whole-grain bread, cut into 3/4-in. cubes
2 tablespoons canola oil
2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped carrot
1 tablespoon minced garlic
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh sage
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
2 1/2 cups unsalted chicken stock (such as Swanson)
3 tablespoons unsalted butter, melted
2 large eggs
Est. added sugars 2g
How to Make It
Preheat oven to 400°F.
Arrange bread cubes in a single layer on a rimmed baking sheet. Bake at 400°F for 20 minutes or until golden, stirring after 10 minutes. Place the bread cubes in a large bowl.
Reduce the oven temperature to 350°F.
Heat a large skillet over medium-high. Add oil; swirl to coat. Add onion, celery, carrot, and garlic; sauté 10 minutes or until vegetables are very tender. Remove pan from heat; stir in parsley, sage, salt, and pepper. Add onion mixture to bread; toss to combine.
Combine stock, butter, and eggs in a bowl, stirring with a whisk. Drizzle stock mixture over bread mixture; toss. Let stand 10 minutes or until liquid is absorbed, stirring occasionally. Spoon bread mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes or until browned.
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