Ingredients:

  • 1 lb sourdough or brioche loaf, cut into 1-inch cubes
  • 1/2 cup unsalted butter
  • 2 cups yellow onion, finely diced
  • 1.5 cups celery, thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp fresh rosemary, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2.5 cups low-sodium turkey or chicken stock, warm
  • 2 large eggs
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a large baking sheet and toast for 15–20 minutes, tossing halfway through, until they are golden-brown and feel like croutons.
  2. In a large cast-iron skillet or heavy-bottomed pan, melt the butter over medium heat. Add the onion and celery. Sauté for 8–10 minutes until the vegetables are translucent and soft.
  3. Stir in the garlic, sage, thyme, and rosemary. Cook for another 2 minutes until the herbs are fragrant.
  4. In a medium bowl, whisk the eggs into the warm stock. Add the salt, pepper, and parsley to create the savory custard binder.
  5. Place the toasted bread cubes in an extra-large mixing bowl. Fold in the sautéed vegetable mixture. Pour the liquid custard over the bread and toss gently until the liquid is absorbed.
  6. Transfer the mixture to a 9x13 inch baking dish. Bake at 350°F (175°C) for 20 minutes covered with foil. Remove foil and bake for another 20-25 minutes until the top is crispy and the center is set.