Ingredients
10slicessourdough bread,diced into ½-inch cubes
¼cupunsalted butter,melted
3clovesgarlic,minced
1onion,diced
2carrots,peeled and diced
2celery stalks,diced
½tspdried sage
½tspdried thyme
¼tspdried rosemary
kosher salt and freshly ground black pepper,to taste
1cupchicken stock,or more, to taste
2tbspfresh parsley leaves,chopped
Preparation
Preheat oven to 400 degrees F.
Spread bread cubes in a single layer on a baking sheet. Place into oven and bake for about 4 to 5 minutes until crisp and golden; set aside.
Melt butter in a large skillet over medium-high heat. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, for about 3 to 4 minutes until tender. Stir in sage, thyme, and rosemary for about 1 minute until fragrant.
Stir in bread cubes and gently toss to combine. Stir in chicken stock and parsley; cover and remove from heat. Let sit for 10 minutes.
Serve immediately. Enjoy!
