1
Add the chopped onion and celery with a pinch of salt. Cook until soft, about 15 minutes. Stir in the minced garlic, dried thyme, dried sage, dried rosemary, and ground black peppe.
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2
In a small bowl, whisk together the eggs and warm chicken stock slowly. In a large bowl, gently combine the toasted bread cubes, cooked vegetables, and the egg-stock mixture .
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3
Transfer the mixture into a greased 9×13-inch baking dish. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes.
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