Serves 8

Prep time 30 min. plus bread drying time

Cook time 1 hr.

Ingredients

1 loaf (1 lb.) French bread, cut into 3/4-inch cubes (about 10 cups)

1/4 cup unsalted butter

2 1/2 cups diced yellow onion

1 1/2 cups diced celery

1 Tbsp. finely chopped fresh sage leaves

1 Tbsp. fresh thyme leaves

1/4 tsp. ground black pepper

2 cups College Inn® Turkey or Chicken Broth

2 large eggs, lightly beaten

1/4 cup coarsely chopped fresh parsley leaves

Directions

  1. Arrange bread, uncovered, on a baking sheet; let dry 8 hours or overnight, stirring once or twice.

  2. Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Arial",sans-serif; color:black; mso-ansi-language:EN;} Heat oven to 375°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. 

  3. 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.

TIP: To dry bread faster, toast in a 375°F oven on a baking sheet for 20 minutes, stirring halfway through.

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