Ingredients:

  • 1 lb high-quality sourdough or French bread, cut into 1-inch cubes
  • 1/2 lb cornbread, crumbled
  • 3/4 cup unsalted butter
  • 2 cups yellow onion, finely diced
  • 1.5 cups celery, thinly sliced with leaves
  • 4 cloves garlic, minced
  • 2 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2.75 cups chicken or turkey broth, warmed
  • 2 large eggs, beaten
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Arrange 1 lb sourdough cubes and 1/2 lb crumbled cornbread on baking sheets. Bake at 120°C for 45 minutes until they feel bone dry and hard.
  2. Melt 3/4 cup butter in a large skillet over medium heat. Add 2 cups onion and 1.5 cups celery. Cook for 8 minutes until softened and translucent.
  3. Stir in 4 cloves minced garlic, 2 tbsp sage, 1 tbsp thyme, and 1 tbsp rosemary. Sizzle for 2 minutes until the room smells like a holiday.
  4. Stir in 1 tsp salt and 1/2 tsp pepper. Remove from heat and let cool for 5 minutes.
  5. In a separate bowl, whisk 2 large eggs into 2.75 cups warmed chicken broth.
  6. Place all bread into your largest mixing bowl. Pour the butter vegetable mixture over the top. Toss gently with your hands or a large spoon.
  7. Slowly drizzle the broth egg mixture over the bread. Let it sit for 5 minutes until the liquid is fully absorbed.
  8. Fold in 1/4 cup parsley. Transfer to a greased 9x13 inch dish. Don't pack it down; keep it light and airy.
  9. Cover with foil and bake at 180°C for 30 minutes.
  10. Remove the foil and bake for another 20 minutes until the top is golden and shatter crisp.