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Ingredients
- 24 oz. loaf Canyon Bakehouse Bread *Ancient Grains or Heritage
- 1/2 cup vegan butter or olive oil can use raw or Irish butter
- 5-6 shallot, chopped
- 4 stalks celery, thinly sliced
- 2 cloves garlic, minced
- 1/2 tablespoon dried thyme
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried rosemary
- salt & pepper to taste
- 2-3 cups chicken or veggie broth
- 1/4 cup parsley, chopped
Ingredients
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Instructions
- Leave bread slices out overnight, then cut into 1-inch pieces.
- In a large skillet/dutch oven over medium heat, melt the butter or heat the oil.
- Add shallot and celery and cook until soft.
- Stir in thyme, sage, rosemary, salt, and pepper.
- Add bread cubes and mix until evenly coated.
- Drizzle broth over the mixture and mix well.
- Cover with foil and bake in a greased 9”x13” dish at 350°F for 35 to 45 minutes, then remove the foil and bake for 15 minutes more.
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