Ingredients:

  • 1 lb sturdy white bread or sourdough, torn into 1-inch chunks
  • 2 tbsp unsalted butter, melted
  • 1/2 cup unsalted butter
  • 2 cups yellow onion, finely chopped
  • 1.5 cups celery, sliced thin
  • 3 tbsp fresh sage, rosemary, and thyme, chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2.5 cups high-quality chicken or turkey stock
  • 2 large eggs, beaten

Instructions:

  1. Preheat oven to 350°F (175°C). Tear bread into 1-inch ragged chunks and spread on a large rimmed baking sheet. Drizzle with 2 tbsp melted butter and bake for 10–12 minutes until dry and slightly golden.
  2. In a large skillet or Dutch oven over medium heat, melt 1/2 cup butter. Add onions and celery, cooking for 8–10 minutes until translucent. Stir in fresh herbs, salt, and pepper during the last 2 minutes.
  3. Place toasted bread in a large mixing bowl. Pour the butter and vegetable mixture over the bread. In a separate container, whisk stock and eggs together, then gradually pour over the bread while tossing gently. Let sit for 5 minutes to hydrate.
  4. Transfer the mixture to a 9x13 inch baking dish. Bake until the top is golden brown and crispy and the center is set, approximately 25-30 minutes.