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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- Enjoy!
Submit a recipe to Tasty
Have a recipe of your own to share?Submit your recipe here.
Submit your recipe here.