Source: Cooking Light
Serves 10
Ingredients
- 12 ounces whole-grain bread cut into ¾ inch cubes
- 2 tablespoons canola oil
- 2 cups chopped yellow onion
- 1 cup chopped carrot
- 1 tablespoon minced garlic
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh sage
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- 2 ½ cups unsalted chicken stock
- 3 tablespoons unsalted butter – melted
- 2 large eggs
- Cooking spray
Instructions
- Preheat oven to 400 F.
- Arrange bread cubes in a single layer on a rimmed baking sheet. Bake at 40 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 heat. 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 for 10 minutes or until liquid is absorbed, string occasionally. Spoon bread mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Bake at 350F for 25 minutes or until browned.
Nutrition Information
Calories: 190; Total Fat: 9g (Saturated Fat: 3g); Sodium: 340mg; Cholesterol: 46mg;
Total Carbohydrate: 20g; Dietary Fiber: 4g; Sugar: 5g; Protein: 8g.