Recipe provided by Gaby Dalkin from “What’s Gaby Cooking”
1 loaf of crusty sourdough bread, cut into 1-inch cubes (approximately 8 cups)
10 tablespoons unsalted butter
2 shallots, thinly sliced
2 celery stalks, finely diced
2 bunches green onions, sliced thin
3/4 cup fresh Italian parsley, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
3 large cloves of garlic, minced
2 teaspoons coarse kosher salt
1 teaspoon freshly cracked black pepper
3 large eggs
2 cups chicken broth, divided
6 ounces of Parmesan cheese, coarsely grated
Begin by preheating your oven to 375°F. On a large, rimmed baking sheet, spread the cubed or torn bread. Bake for about 15 minutes or until the bread is dry. Allow to cool while keeping the oven on.
In a heavy skillet over medium heat, melt the butter. Add in the shallots and celery, sautéing for 5-6 minutes. Then stir in the green onions, parsley, oregano, sage, thyme, garlic, salt, and pepper, cooking until the celery is tender, around 6-8 minutes.
Generously grease a large skillet or ceramic baking dish. In a large bowl, combine the bread cubes with the warm vegetable mixture, tossing to mix well.
In another medium bowl, whisk together the eggs and 3/4 cup of broth. Pour the egg mixture over the stuffing and mix to ensure the bread is well coated. Stir in the grated Parmesan cheese.
If the mixture appears dry, add an additional 1/2 to 3/4 cup of broth as needed. Transfer the stuffing to the prepared skillet or baking dish, covering it with buttered foil. Bake for 30 minutes, then remove the foil and continue baking until the top is golden brown, which should take an additional 30 minutes. Serve directly from the baking vessel or transfer to a serving platter.
