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- Preparing Time: 9 hours and 30 minutes
- Total Time: -
- Served Person: 8
- 1/4 teaspoon ground black pepper
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 1/2 cups diced celery
- 1 tablespoon finely chopped fresh sage leaves
- 1 (16 ounce) loaf french bread, cut into 3/4-inch cubes
- 2 1/2 cups diced yellow onion
- 2 cups college inn® turkey or chicken broth
- 1/4 cup coarsely chopped fresh parsley leaves
- Carbohydrate 37.7
- Cholesterol 62
- Fat 8.4
- Protein 9.6
- Sodium 646
- Calories 263 calories;
Arrange bread, uncovered, on a baking sheet; let dry 8 hours or overnight, stirring once or twice. Heat oven to 375 degrees F. Butter a 9x13-inch baking dish; set aside. Melt butter in a large skillet over medium-high heat. Add onions, celery, sage, thyme and pepper and cook 10 to 12 minutes, stirring occasionally, until vegetables start to brown around the edges. Add broth and bring to a simmer; cook 3 minutes to reduce slightly. Fold together vegetable-broth mixture, bread, eggs and parsley in a large heat-proof bowl until evenly moistened. Loosely spoon into baking dish and bake, uncovered, about 30 minutes or until the top is golden brown.
