Active Time
45 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 10 (serving size: about 2/3 cup)
Photo: Jennifer Causey

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

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.

Step 3

Reduce the oven temperature to 350°F.

Step 4

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.

Step 5

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.

You May Like