Ingredients:

  • 1 lb sourdough or French bread, cubed into 1/2 inch pieces
  • 2 tbsp unsalted butter, melted
  • 1/2 cup unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups low-sodium chicken or turkey stock
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, finely minced

Instructions:

  1. Preheat the oven to 300°F (150°C). Toss the bread cubes with 2 tbsp of melted butter on a sheet pan and bake for 10–15 minutes until the cubes feel dry to the touch but are not deeply browned.
  2. Melt 1/2 cup of butter in a large heavy-bottomed skillet over medium heat. Add the diced onion and celery and sauté for 6–8 minutes until the onions are translucent and the celery has softened.
  3. Stir in the minced garlic, salt, and pepper, cooking for another 60 seconds until fragrant.
  4. Remove the skillet from heat and stir in the chopped sage, thyme, and rosemary.
  5. In a large mixing bowl, combine the oven-dried bread cubes with the buttered vegetable mixture. Slowly drizzle in the stock, tossing gently with a spatula until the bread is moistened but not swimming in liquid.
  6. Transfer the mixture to a 9x9 inch baking dish or 2-quart casserole dish without packing it down to allow steam to escape.
  7. Bake at 350°F (180°C) for 20–25 minutes until the edges are deep gold and the top feels crisp when tapped with a fork.