Description
This savory, classic side dish features toasted bread cubes soaked in a flavorful poultry stock. By toasting the bread first, the cubes maintain the perfect structural integrity to absorb the broth without becoming mushy. With aromatics like yellow onion, celery, fresh sage, and thyme, this dish provides a delicious crispy-on-the-outside, moist-on-the-inside experience. It is the ultimate comforting accompaniment for any holiday table or Sunday roast, offering a sophisticated depth of flavor using simple, high-quality ingredients.
Ingredients
1 lb French bread, cut into 1-inch cubes
3 cups low-sodium chicken broth
1/2 cup unsalted butter, melted
1 large yellow onion, finely diced
3 stalks celery, thinly sliced
1 tablespoon fresh sage, chopped finely
1 tablespoon fresh thyme, chopped finely
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F.
Spread bread cubes on a baking sheet and toast for 15 minutes until light golden brown.
Melt butter in a skillet over medium heat.
Add onion and celery, sautéing for 8 minutes until translucent.
Stir in fresh sage and thyme, cooking for 1 minute.
Place toasted bread in a large bowl, pour the onion-butter mixture and chicken broth over it.
Toss gently until liquid is absorbed and bread is moist.
Transfer to a baking dish and bake for 30 minutes until the top is crispy and golden.
Notes
Ensure you use high-quality chicken broth for the best depth of flavor. If you prefer a crunchier top, leave uncovered for the final 10 minutes of baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg