← Nouns Cooking · American

Ingredients

• 700 g day-old crusty white or sourdough bread, cut into 2 cm cubes
• 120 g Butter, plus 2 tbsp for the dish and top
• 1 large onion, chopped
• 4 celery sticks, diced
• 3 cloves Garlic, chopped
• 3 tbsp Sage, chopped
• 4 tbsp Parsley, chopped
• 1 tsp fresh thyme leaves
• 1 tsp Rosemary, finely chopped
• ¾ tsp Salt
• ½ tsp Black pepper
• 720 ml vegetable stock, plus more if needed
• 2 Eggs, beaten

Method

1. Heat the oven to 150°C (300°F). Spread the bread cubes over two baking trays and toast for 20 min, stirring once, until dry and lightly golden. Tip into a very large bowl. Turn the oven up to 190°C (375°F) and butter a large baking dish.
2. Melt the butter in a frying pan over medium heat. Cook the onion and celery for 8–10 min, until soft but not brown. Stir in the garlic, sage, thyme and rosemary for 1 minute.
3. Scrape the vegetables and butter over the bread, add the parsley, salt and pepper and toss well.
4. Whisk the stock with the eggs and pour it over the bread, folding gently until evenly moist. The bread should be damp, not swimming; add a splash more stock if it still looks dry.
5. Spread in the dish and dot with the extra butter. Cover with foil and bake for 25 min.
6. Uncover and bake for 20–25 min more, until the top is golden and crisp. Serve hot.

Tips

• Use chicken or turkey stock if you don’t need it vegetarian, and stir in 450 g browned sausage meat for a heartier version.
• Assemble it up to a day ahead and keep covered in the fridge; add 10 min to the covered baking time.

Sources

Written in our own words after cross-checking these recipes:

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