- 1 loaf (16 oz) sliced sourdough bread cut into 3/4” cubes
- 6 tbs butter
- 1 large onion finely chopped
- 3 celery stalks finely chopped
- 1/3 cup chopped parsley
- 1 1/4 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large beaten egg
- 1/4 to 1/2 cup chicken stock
Heat oven to 350
Place bread cubes on cookie sheet; bake 10 minutes and transfer to large bowl.
Melt butter and stir in onion and celery until onion is translucent (about 10 min)
Stir in parsley, sage, thyme, salt and pepper. Pour into bowl with bread.
Stir in egg and enough broth until stuffing just holds together when lightly pressed between your hands.
Spoon into buttered dish. Bake until top has formed crust and stuffing is heated through about 30 mines.