This recipe is provided by Gaby Dalkin from “What’s Gaby Cooking.”
– 1 loaf of sourdough bread, crust removed, cut into 1-inch cubes (approximately 8 cups)
– 10 tablespoons of butter
– 2 shallots, sliced finely
– 2 stalks of celery, chopped finely
– 2 bunches of green onions, sliced thinly
– 3/4 cup of freshly chopped Italian parsley
– 2 tablespoons of freshly chopped oregano
– 2 tablespoons of freshly chopped sage
– 2 tablespoons of freshly chopped thyme
– 3 large cloves of garlic, minced
– 2 teaspoons of coarse kosher salt
– 1 teaspoon of freshly cracked black pepper
– 3 large eggs
– 2 cups of chicken broth, separated
– 6 ounces of coarsely grated Parmesan cheese
Begin by preheating your oven to 375°F. Spread the torn or cubed bread on a large, rimmed baking sheet. Bake until the bread feels dry, about 15 minutes, then let it cool while keeping the oven on.
In a heavy skillet over medium heat, melt the butter. Add the shallots and celery, sautéing for 5-6 minutes. Incorporate the green onions, parsley, oregano, sage, thyme, garlic, salt, and pepper; continue to sauté until the celery becomes tender, around 6-8 minutes.
Generously grease a large skillet or a ceramic baking dish. In a large bowl, combine the bread cubes with the warm vegetable mixture, tossing them together.
In a separate medium bowl, whisk together the eggs and 3/4 cup of broth. Pour this egg mixture over the stuffing and gently toss to ensure everything is well-coated. Stir in the Parmesan cheese.
If the stuffing appears dry, add an additional 1/2 to 3/4 cup of broth. Transfer the mixture into the previously greased skillet or baking dish. Cover it with buttered foil and bake for 30 minutes. After that, remove the foil and bake until golden brown, about 30 more minutes. It can be served right in the baking dish or transferred to a serving platter.
