Ingredients
- 1 loaf Artisan sourdough bread, cubed
- 1/2 cup unsalted butter
- 1 cup celery, diced
- 1 cup onions, diced
- 1 cup mushrooms, diced
- 2 teaspoons fresh thyme
- 2 teaspoons fresh sage
- 4 cups chicken or vegetable broth
- 2 large eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cube the sourdough bread into bite-sized pieces.
- Spread the cubes on a baking sheet and toast them in the oven until slightly golden.
- Sauté the vegetables by melting butter in a skillet over medium heat and cooking onions, celery, and mushrooms until softened.
- Stir in thyme and sage and let their oils release.
- Combine the toasted bread with the sautéed veggies in a large bowl.
- Pour in the broth gradually, mixing to moisten the bread.
- Beat the eggs in a separate bowl and fold them into the mixture.
- Transfer the mixture to a greased baking dish and press down gently.
- Bake uncovered for 30-35 minutes until the top is crispy and golden brown.
Notes
Toast the bread for the best texture and consider adding roasted nuts or dried fruits for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian