Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
16
Yield:
10 cups
Ingredients
Directions
Spread bread cubes in a single layer on 2 large baking sheets; dry for 3 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C) with oven racks in lower- and upper-middle positions. Grease a 3-quart baking dish.
Bake bread cubes in the preheated oven until golden, 12 to 15 minutes.
Reduce the oven temperature to 350 degrees F (175 degrees C).
Heat butter in a large skillet over medium-high heat. Add onions and celery; sauté until soft, 8 to 10 minutes. Transfer to a large bowl.
Stir in bread cubes, chicken broth, eggs, parsley, sage, thyme, salt, and black pepper; mix well. Transfer to the prepared baking dish; cover with aluminum foil.
Bake in the preheated oven until steamy, about 30 minutes. Remove foil; continue baking until top is crusty, about 10 minutes more. Serve immediately.
Cook's Note:
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts (per serving)
| 123 | Calories |
| 5g | Fat |
| 16g | Carbs |
| 4g | Protein |
