Categories: Sides

Ingredients

• 1 loaf crusty white bread, cut into 1-inch cubes
• 1/2 cup unsalted butter
• 2 cups chopped yellow onion
• 2 cups chopped celery
• 2 1/2 cups chicken broth
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh sage
• 2 tbsp. chopped fresh rosemary
• 2 tsp kosher salt
• 1 tsp black pepper

Directions

1. Preheat oven to 250.

2. Place cubed bread on a rimmed baking sheet. Bake until bread is dried out, about 1 hour. Increase oven to 350.

3. In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until tender, about 15 minutes.

4. In a large bowl, combine onion mixture, bread cubes, broth, eggs, parsley, sage, rosemary, salt and pepper. Spoon into same skillet.

5. Cover and bake for 20 minutes. Uncover and bake until lightly browned, 20-25 minutes more.

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