WHAT YOU’LL NEED:
8 slices of bread
3 tbs unsalted butter
1 stalk celery, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 tbs dried parsley or 2 tbs fresh parsley
1/2 tsp sage
1/4 tsp marjoram
1/8 tsp pepper
1/4 tsp kosher salt
1 1/4 cups chicken stock
WHAT YOU’LL DO:
Preheat the oven to 350 degrees.
Place the bread evenly on a sheet pan and toast in the oven for 8-10 minutes or until golden brown. Flip the bread slices and toast until the other side is golden brown, roughly 6 minutes more.
Remove the toasted bread from the pan and dice into 1/4 -1/2 inch cubes and set aside.
In a large sauce pan, melt butter and salt over medium heat.
Add the celery, onion and garlic and cook until the veggies are softened and the onion starts to become translucent. Roughly 5 minutes.
Add the herbs, spices and chicken stock to the mix and stir.
Bring to a boil.
Once the mixture hits a rolling boil, add the bread cubes.
Mix in cubed bread to the liquid and cover.
Remove from heat and let sit for 5 minutes.
Fluff with fork and serve.
Yield: 6 servings
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