Ingredients:
- Baguette, 1 lb
- Peacans, 0.5 cup optional
- Butter, 4 tbsp
- Onion, 1.5 cups
- Celery, 3-4 stalks chopped
- Sage leaves, 3 tbsp finely chopped
- Thyme leaves, 2 tbsp
- Parslet, 0.25 cup
- Vegetable broth, 3 cups low sodium
- Salt and Pepper, to taste
Steps:
- Day before, cut bread into 1" cubes and place on sheet pan to dry uncovered over night (roughly 10 cups). (Alternatively, dry by baking at 275°F for 25 minutes.)
- Heat oven to 350°F. Butter 9x13" casserole dish. On sheet pan, roast pecans for 4 minutes and then finely chop.
- Heat butter in large skillet over medium-high. Sauté onions and celery for ~5 minutes. Reduce heat to low. Add garlic and herbs. Stir for ~a minute.
- Deglaze pan with 2.5 cups of broth. Add bread and fold together. Fold in pecans. Add salt and pepper.
- Transfer ingredients to baking dish. Drizzle remaining broth on top. Cover dish with foil and bake for 20 minutes. Then uncover and bake for ~20-25 minutes, until top is brown.
Notes:
- For a sweeter dish, add a tart chopped apple and cranberries.
- For more savory, add sautèed crimini mushrooms and use 3/4 cup less broth.
References:
