From Cooking Light
12 OUNCES WHOLE-GRAIN BREAD, CUT INTO 3/4-IN. CUBES
2 TABLESPOONS CANOLA OIL
2 CUPS CHOPPED YELLOW ONION
1 CUP CHOPPED CELERY
1 CUP CHOPPED CARROT
1 TABLESPOON MINCED GARLIC
1/4 CUP CHOPPED FRESH FLAT-LEAF PARSLEY
1/4 CUP CHOPPED FRESH SAGE
3/4 TEASPOON KOSHER SALT
3/4 TEASPOON BLACK PEPPER
2 1/2 CUPS UNSALTED CHICKEN STOCK (SUCH AS
3 TABLESPOONS UNSALTED BUTTER, MELTED
2 LARGE EGGS
- Preheat oven to 400°F.
- Arrange bread cubes in a single layer on a rimmed baking sheet. Bake at 400°F for 20 minutes or until golden, stirring after 10 minutes. Place the bread cubes in a large bowl.
- Reduce the oven temperature to 350°F.
- Heat a large skillet over medium-high. Add oil; swirl to coat. Add onion, celery, carrot, and garlic; sauté 10 minutes or until vegetables are very tender. Remove pan from heat; stir in parsley, sage, salt, and pepper. Add onion mixture to bread; toss to combine.
- Combine stock, butter, and eggs in a bowl, stirring with a whisk. Drizzle stock mixture over bread mixture; toss. Let stand 10 minutes or until liquid is absorbed, stirring occasionally. Spoon bread mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes or until browned.