INGREDIENTS:
-1-2 loaves of fresh bread, cut into cubes
-1 cup unsalted butter
-2 large onions, diced
-3 ½ tablespoons rosemary
-3 tablespoons parsley
-3 tablespoons sage
-2 ½ cups chicken stock
-6 cloves minced garlic
-2 large eggs
-1 ½ cups celery (optional)
-1 tablespoon salt
-1 tablespoon pepper
-Melted butter/olive oil/nonstick spray
DIRECTIONS:
Put the cubes of bread into your oven at 350F. Let them toast until they harden like croutons (around 15 minutes).
Coat a 9x13 pan in melted butter, nonstick spray, or olive oil.
Put your unsalted butter in a deep pan over medium heat. Add in onions, salt, pepper, and minced garlic for about 8 minutes. Be careful not to burn the onions!
Stir in the sage, parsley, and rosemary. Add in about half of the chicken stock. Place the celery in last in order to maintain the crunch!
Whisk eggs and remaining chicken stock in a separate bowl. Then, add to your other mixture and combine.
Place your bread cubes into the 9x13 pan and coat them in the mixture.
Bake at 350F for 45-50 minutes and enjoy!
YOU ARE READING
The Peregrine Passage
Teen FictionAdam and Hazel are teenagers from the picturesque New England town of Maple Ridge who couldn't possibly be more different. However, when they're forced to work together on a project researching the old Peregrine Estate to pass their history class, t...
