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Ingredients

for 8 cups

  • 16 slices bread, cut into ¼-inch (6 mm) cubes
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 cup celery (225 g), diced
  • 2 cloves garlic, chopped
  • 1 teaspoon McCormick® Rubbed Sage
  • ½ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cups chicken stock (360 mL)

Nutrition Info

  • Calories 158
  • Fat 10g
  • Carbs 15g
  • Fiber 1g
  • Sugar 3g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Dry the bread cubes by either leaving uncovered overnight, or toasting at a low temperature in the oven or toaster for 10 minutes, or until dried but not browned. Transfer to a very large bowl and set aside.
  2. Melt the butter in a medium pan over medium heat. Add the onion and celery and sauté for 4–6 minutes, or until the onion starts to soften. Mix in the garlic, McCormick® Rubbed Sage, thyme, ½ teaspoon salt, and the pepper and sauté for another 2 minutes, until the vegetables are tender.
  3. Add the onion and celery mixture to the bowl with the dried bread cubes and stir to combine. Add the remaining ½ teaspoon salt and the chicken stock and stir to incorporate.
  4. Enjoy!

Ingredients

for 8 cups

  • 16 slices bread, cut into ¼-inch (6 mm) cubes
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 cup celery (225 g), diced
  • 2 cloves garlic, chopped
  • 1 teaspoon McCormick® Rubbed Sage
  • ½ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cups chicken stock (360 mL)

Nutrition Info

  • Calories 158
  • Fat 10g
  • Carbs 15g
  • Fiber 1g
  • Sugar 3g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Dry the bread cubes by either leaving uncovered overnight, or toasting at a low temperature in the oven or toaster for 10 minutes, or until dried but not browned. Transfer to a very large bowl and set aside.
  2. Melt the butter in a medium pan over medium heat. Add the onion and celery and sauté for 4–6 minutes, or until the onion starts to soften. Mix in the garlic, McCormick® Rubbed Sage, thyme, ½ teaspoon salt, and the pepper and sauté for another 2 minutes, until the vegetables are tender.
  3. Add the onion and celery mixture to the bowl with the dried bread cubes and stir to combine. Add the remaining ½ teaspoon salt and the chicken stock and stir to incorporate.
  4. Enjoy!

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