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Rate this recipe 4.2/5 (6 Votes)


  • Serves 8-10
  • Recipe by Christine Byrne
  • Two 1-lb loaves of store-bought, sliced white bread
  • 1 cup unsalted butter (2 sticks)
  • 2 medium onions
  • 4 stalks celery
  • 2 large (or 4 small) carrots
  • 10 sprigs thyme
  • 2 cups low-sodium chicken broth
  • 1 tablespoon kosher salt
  • freshly ground pepper, to taste
  • Equipment
  • Very large mixing bowl (at least 5 quarts)
  • Vegetable peeler
  • Large skillet or saute pan
  • Large rubber spatula
  • 9 x13-inch baking dish
  • Oven



Step 1

1. Preheat oven to 375°F.
2. Cut bread into roughly 1-inch pieces, and put them in a large mixing bowl. Peel the carrots and onions, then chop the carrots, onions, and celery into ½-inch cubes. The size doesn’t have to be super precise, but the cubes should be fairly consistent and not too big. Remove the leaves from the sprigs of thyme by running two fingers down each sprig and pushing the leaves off.
3. In a large skillet or saute pan, melt the butter over medium heat, then add the chopped vegetables and the thyme. Add kosher salt and some freshly ground pepper, and stir with a rubber spatula so that the butter and seasoning is coating all the vegetables evenly. Turn the heat down to medium-low and cook the vegetables for about 8 minutes, stirring them occasionally, until they are soft but not browned at all.
4. Next, add the hot vegetable mixture to the large mixing bowl full of bread cubes. Add the chicken broth, and mix with a rubber spatula until the bread has soaked up all the liquid. It’s a lot of stuff and will probably fill the bowl, so you need to mix carefully at once. But, once the bread starts to soak up the liquid, it’ll shrink and be easier to mix. The bread will be soggy, and the vegetables should be evenly mixed in. Press the mixture into a 9x13 inch baking dish and bake at 375°F for 50-60 minutes, until the top starts to get a little bit brown.
5. Let cool slightly before serving.

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