Ingredients:

  • 1 lb stale white bread or sourdough cubes
  • 4 oz cornbread crumbs
  • 1 cup unsalted butter
  • 2 cups yellow onion, finely diced
  • 1.5 cups fresh celery, chopped
  • 3 tbsp fresh sage, minced
  • 1 tbsp fresh thyme
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 3 cups low sodium chicken broth
  • 2 large eggs
  • 0.5 cup fresh parsley

Instructions:

  1. Cube the sourdough into 1 inch pieces. Note: Consistent sizing ensures even hydration.
  2. Place the 1 cup of butter in a large skillet over medium heat until it begins to foam.
  3. Add the onion and celery. Note: This step is crucial for flavor development.
  4. Stir in the sage and thyme until the kitchen smells like a garden.
  5. Toss the bread cubes and cornbread crumbs in a very large bowl.
  6. Pour the butter and vegetable mixture over the bread and toss gently.
  7. Beat the eggs and combine with the chicken broth, salt, and pepper.
  8. Slowly drizzle the liquid over the bread, tossing until every cube is slightly damp.
  9. Transfer the mixture to the slow cooker and spread it level.
  10. Cover and cook on LOW for 4 hours until the edges are golden and the center is set.