Prep time: 20 minutes
Total time: 1 hour, 20 minutes over two days
Yields: About 8 medium-sized portions
Equipment you'll need
- 1 rimmed baking sheet
- 1 cooking pot
- 12-inch skillet
- large mixing bowl
- Wooden spoon or spatula
- 9 inch x 13inch baking dish
- Aluminum foil
- 1 lb. day-old crusty bread, cubed
- 4 tbs. unsalted butter
- 1 large yellow onion, sliced
- 2 celery ribs, sliced
- 2 teaspoons poultry seasoning
- 2 large eggs, lightly beaten
- 2 cups vegetable broth
- 1/3 cup fresh parsley, chopped fine
- 1 tbs. fresh sage, chopped fine
- 1 tbs. thyme, chopped fine
- 1/2 teaspoon kosher salt and ground black pepper
- The evening before serving, preheat oven to 350 degrees Fahrenheit. Cut bread into 1/2 inch sections and place on a rimmed baking sheet in a single layer. Toast until crisp about 15 minutes. Remove from oven to cool. Set aside.
- Melt butter in cooking pot over medium high heat until frothy. Add onion and celery, sauté until soft about six to eight minutes. Add poultry seasoning, stir until aromatic. Remove from heat and refrigerate overnight.
- On the day of serving, crack two eggs into a large mixing bowl and stir, about 30 seconds. Add toasted bread and gently fold. Pour two cups broth into bowl. Then add parsley, sage, thyme, salt and pepper to bowl, gently fold ingredients. The bread should be moist but not soggy.
- Preheat oven to 350 degrees Fahrenheit. Lightly grease baking dish. Pour contents of bowl into dish distributing contents evenly in a single layer about 2 inches thick, cover dish with aluminum foil. Place baking dish on the center rack of oven. Cook ingredients for about 40 minutes, remove foil, and cook until the top is a little crispy on top and moist in the center, about 10 minutes.
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