Categories: Sides
Ingredients
- 1 loaf crusty white bread, cut into 1-inch cubes
- 1/2 cup unsalted butter
- 2 cups chopped yellow onion
- 2 cups chopped celery
- 2 1/2 cups chicken broth
- 2 large eggs, lightly beaten
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 2 tbsp. chopped fresh rosemary
- 2 tsp kosher salt
- 1 tsp black pepper
Directions
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Preheat oven to 250.
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Place cubed bread on a rimmed baking sheet. Bake until bread is dried out, about 1 hour. Increase oven to 350.
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In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until tender, about 15 minutes.
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In a large bowl, combine onion mixture, bread cubes, broth, eggs, parsley, sage, rosemary, salt and pepper. Spoon into same skillet.
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Cover and bake for 20 minutes. Uncover and bake until lightly browned, 20-25 minutes more.