Recipe courtesy of Gaby Dalkin from “What’s Gaby Cooking”
Ingredients:
- 1 loaf of sourdough bread with crust, cut into 1-inch cubes (approximately 8 cups)
- 10 tablespoons of butter
- 2 shallots, finely sliced
- 2 celery stalks, finely chopped
- 2 bunches of green onions, thinly sliced
- 3/4 cup of chopped fresh Italian parsley
- 2 tablespoons of chopped fresh oregano
- 2 tablespoons of chopped fresh sage
- 2 tablespoons of chopped fresh thyme
- 3 large garlic cloves, minced
- 2 teaspoons of coarse kosher salt
- 1 teaspoon of freshly ground black pepper
- 3 large eggs
- 2 cups of chicken broth, divided
- 6 ounces of coarsely grated Parmesan cheese
Preparation Steps:
- Preheat your oven to 375°F. On a large rimmed baking sheet, spread the ripped or cubed bread. Bake until the bread is dry, which will take about 15 minutes. Allow it to cool while keeping the oven on.
- In a heavy skillet set over medium heat, melt the butter. Add the shallots and celery, and sauté for 5-6 minutes. Then, add the green onions, parsley, oregano, sage, thyme, garlic, salt, and pepper. Continue to sauté until the celery is tender, which should take about 6-8 minutes.
- Generously grease a large skillet or ceramic baking dish. Place the bread cubes in a large bowl and add the warm vegetable mixture; toss to combine.
- In a medium bowl, whisk together the eggs and 3/4 cup of broth. Pour this egg mixture over the stuffing and toss to coat. Mix in the Parmesan cheese.
- If the stuffing appears dry, add an additional 1/2 to 3/4 cup of broth. Transfer the mixture to the prepared skillet or ceramic baking dish. Cover with buttered foil and bake for 30 minutes. Remove the foil and bake until golden, which should take about another 30 minutes. Serve the stuffing in the baking vessel or transfer to a serving platter.
