INGREDIENTS
- 1 cup butter
- 2 cloves garlic
- 1 large onion chopped
- 3 chopped celery ribs
- 1/2 cup white wine
- 2 cups chicken stock
- 1/2 teaspoons black pepper
- 1 teaspoons kosher salt
- 1/4 cup fresh parsley
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage
- 1.25 lb cubed stale sourdough
- 1 tablespoon butter
METHOD
- Preheat oven to 400 degrees
- In a large sauté pan, sweat garlic, onions and celery in butter. Deglaze with white wine and chicken stock.
- In a large bowl mix up herbs, salt, pepper and bread, pour over butter mixture and toss.
- Grease your baking pan with butter and toss in stuffing, cover with foil and bake for 30 minutes.
- Remove foil and crisp top for 20 minutes.
- Serve
