Farmhouse Baked Stuffing

A baked take on a Thanksgiving classic.

1 cup

butter

2 cloves

garlic

large onion, chopped

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

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