Prep time 30 min. plus bread drying time

Cook time 1 hr.


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 or Chicken Stock

2 large eggs, lightly beaten

1/4 cup coarsely chopped fresh parsley leaves


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

  2. 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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