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Ingredients
  • 1 pound firm white sandwich, French, or Italian bread cut into ½ to ¾ inch cubes, about 10 cups
  • 6 tablespoons butter
  • 1 onion diced
  • 2 stalks celery diced
  • 2 cloves garlic
  • ⅓ cup fresh parsley chopped
  • 2 tablespoons fresh sage
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups chicken or vegetable stock or broth divided
  • 2 eggs beaten
  • subheading: Equipment:
  • 13 x 9 inch baking pan
Steps
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