Ingredients
Scale
- 10 cups stale bread cubes (sourdough or French)
- 1 cup unsalted butter
- 1 large onion, finely chopped
- 3 stalks celery, diced
- 4 cups low-sodium chicken broth
- 2 tsp dried sage
- 1 tsp dried thyme
- 1 tbsp poultry seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a large baking dish.
- In a skillet over medium heat, melt half the butter. Sauté onions and celery until soft (about 5 minutes).
- In a large bowl, combine stale bread cubes with sautéed veggies and add sage, thyme, poultry seasoning, salt, and pepper. Mix well.
- Gradually pour chicken broth over the mixture until moistened but not soggy.
- Transfer to the baking dish, dot with remaining butter, cover with foil, and bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes until golden brown.
- Allow cooling slightly before serving.
Notes
Ensure your bread cubes are stale; they will absorb the broth better. If you don’t have stale bread, dry fresh bread cubes in the oven for a few minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg