Description
A savory, herb-infused side dish cooked slowly to ensure a moist texture and deep aromatic flavor without occupying oven space.
Ingredients
Scale
- 6 cups dried bread cubes
- 1/2 cup unsalted butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cups chicken or vegetable broth
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 large egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a skillet over medium heat and sauté diced onion and celery until translucent.
- Stir in chopped sage, thyme, and rosemary to the sautéed vegetables for 1 minute.
- Place dried bread cubes in a large mixing bowl.
- Whisk the beaten egg into the broth until well combined.
- Pour the vegetable mixture over the bread and gently fold in the broth mixture until moistened.
- Transfer the mixture to a greased slow cooker, cover, and cook on low for 3 to 4 hours.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American