Ingredients
1 lb stale breads of your choice, crusts trimmed & cubed
1 ½ cups unsalted butter
3 ½ cups chicken broth
1 cup white wine
3 eggs
1 tsp ground celery seeds
2 tsps dried sage
2 cups red onions, chopped
2 cups celery, chopped
salt and ground black pepper , to taste
cooking spray
1 tsp celery leaves, chopped or torn
Preparation
In a large skillet, melt the butter over medium heat.
Add the celery and onion. Saute briefly
Cook, stirring occasionally, for about 8 minutes, until the vegetables soften.
Add the sage and celery seed. Saute briefly.
Deglaze with white wine and reduce briefly
Season with salt and pepper.
Transfer the cooked vegetables into a mixing bowl with the stale bread. Set aside.
In a separate bowl, whisk together the eggs and broth.
Add the egg mixture into the vegetables and bread, then season with salt and pepper. Toss to combine.
Set aside for roughly 20 minutes to allow the bread to soak the moisture up.
While waiting, preheat your oven to 350 degrees F and grease a 9x13-inch baking pan.
Transfer your bread mixture into the baking pan, cover it with foil, and bake for about 25 minutes, until warmed through.
Transfer to a cooling rack to cool down after baking.
Portion accordingly and reserve some for stuffing your turkey. Garnish with celery leaves and serve!
